I definitely recommend the Family Grain MIll, Linda, for versatility of grindings and ability to switch from hand to electric use, if necessary. Plus, I think the price is very reasonable. Add in the Flaker (now or later) and you can have flaked grains for breakfasts.
Here’s where I bought mine,the price includes a hand crank. It explains the reliability on the page-the materials are German made.
As for space, use closets, corners in bedrooms; spread the buckets around your home. If you have the gamma-lids, they will be good for a long time. I would start with half-white flour from the store (like non-bromated King Authur) and either red wheat or spring white. Grains prices are going up, so if you can stock up, I think it’s a good time to do so. I’m buying one extra bag with my monthly co-op order.
Spelt, kamut, amaranth, etc, are more expensive than the plain white or red wheat. Millet is awesome!! Though not for bread alone, but for breakfasts and muffins. Rice is great ground as a porridge in the morning; in fact, my children’s favorite, besides oatmeal, is ground millet and rice half-n-half, cook for 10 min.
Great beginner books are Sue Gregg’s Breakfasts and Yeast breads; I recommend the new editions as she has soaking instructions, too and has cut out some undesirable sweeteners from the earlier books.
I think it would be a good idea, as a beginner, to practice making bread with store flour (or the half/half I metioned above) to work on technique and try some recipes first before getting a mill. I find bread-making to be frustrating at times and it’d be good to work on it first before the making the expenditure.
HTH, Rachel
