Comments on: KoMo Fidibus 21 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/ Nourishing Traditions Through the Eyes of Brian Glass Sat, 13 Mar 2010 16:49:13 +0000 http://wordpress.com/ hourly 1 By: Kim @ The Nourishing Cook Blog http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5654 Kim @ The Nourishing Cook Blog Sat, 13 Mar 2010 16:49:13 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5654 Diep... did you try grinding brown rice to see if that will help get the glaze off? I am interested in how it turned out for you because I am considering buying the same model. Brian... thanks for your great site and information, very helpful! I'm hoping to buy one and then blog about it on my site http://thenourishingcook.com. Reading this makes me think that being a distributor of these would be the way to go! lol Diep… did you try grinding brown rice to see if that will help get the glaze off? I am interested in how it turned out for you because I am considering buying the same model.

Brian… thanks for your great site and information, very helpful!

I’m hoping to buy one and then blog about it on my site http://thenourishingcook.com. Reading this makes me think that being a distributor of these would be the way to go! lol

]]> By: dpcrouse http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5650 dpcrouse Thu, 11 Feb 2010 20:42:52 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5650 I have a quick question... In the book "On Food and Cooking" by Harold McGee he mentions briefly that milled flours are aged to help with gluten development. That is the only place that I've seen that statement. Everyone else talks about using fresh milled flour for breads. What gives? I have a quick question…

In the book “On Food and Cooking” by Harold McGee he mentions briefly that milled flours are aged to help with gluten development. That is the only place that I’ve seen that statement. Everyone else talks about using fresh milled flour for breads. What gives?

]]> By: brianglass http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5636 brianglass Mon, 01 Feb 2010 11:40:55 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5636 Diep, I didn't really get much of a manual either. It was a folded sheet of paper that wasn't very helpful. I've never had a problem with a glaze. I believe it did get gummed up once when I ground oats, but I was able to get it cleaned off. I would see if you can get a stiff brush to get that stuff off. The thing I would be most concerned about is getting bad flavors into the stone. It seems to be pretty porous. Diep,

I didn’t really get much of a manual either. It was a folded sheet of paper that wasn’t very helpful.

I’ve never had a problem with a glaze. I believe it did get gummed up once when I ground oats, but I was able to get it cleaned off.

I would see if you can get a stiff brush to get that stuff off. The thing I would be most concerned about is getting bad flavors into the stone. It seems to be pretty porous.

]]> By: Diep http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5635 Diep Mon, 01 Feb 2010 04:11:54 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5635 Hi Brian, I've been using my Komo PK1 mill for almost a year and I am having some difficulty with it. We bake bread and pizza once/twice a week and I thought by buying the larger unit, we would have a machine is stronger and as reliable as yours. Wrong. It seems our unit get stuck after about 1 cup of flour is milled. It seems to heat up prematurely. We bought our unit at youarethecure.com and they didn't ship it with a manual. We inquired and they said it does not come with a manual. I understand you have a manual with your unit but it is a different model. Wonder why they neglect to have instructions for mine. Anyway, was wondering if you can help me. When I open the top of the mill, I can see the two halves of the grinding stones. On the surface of the stones, I can see there is a baked on glaze on both halves (It is hard and shiny...think patches of flour enamel along the outer ring of the stone). I have tried to get rid of this glaze ( as I think it is responsible for not grinding efficiently....) and have not been very successful. Maybe I am being too gentle with the stone but I have tried to use my fingernails, a fork, a wooden spoon but nothing seems to get the glaze off. I am afraid to soak the stone in water. Sure wish we had the instructions manual. Perhaps you can help. Also, how long should we grind flour before letting the machine rest so it wouldn't form the glaze in the first place? We have no point of reference and that it where a manual would have been helpful. So far, the only thing we like about our Komo PK1 is that it is beautiful and when it does grind, the flour is exceptionally cool and fine. Hope to hear from you soon. Hi Brian,
I’ve been using my Komo PK1 mill for almost a year and I am having some difficulty with it. We bake bread and pizza once/twice a week and I thought by buying the larger unit, we would have a machine is stronger and as reliable as yours. Wrong. It seems our unit get stuck after about 1 cup of flour is milled. It seems to heat up prematurely. We bought our unit at youarethecure.com and they didn’t ship it with a manual. We inquired and they said it does not come with a manual. I understand you have a manual with your unit but it is a different model. Wonder why they neglect to have instructions for mine. Anyway, was wondering if you can help me. When I open the top of the mill, I can see the two halves of the grinding stones. On the surface of the stones, I can see there is a baked on glaze on both halves (It is hard and shiny…think patches of flour enamel along the outer ring of the stone). I have tried to get rid of this glaze ( as I think it is responsible for not grinding efficiently….) and have not been very successful. Maybe I am being too gentle with the stone but I have tried to use my fingernails, a fork, a wooden spoon but nothing seems to get the glaze off. I am afraid to soak the stone in water. Sure wish we had the instructions manual. Perhaps you can help. Also, how long should we grind flour before letting the machine rest so it wouldn’t form the glaze in the first place? We have no point of reference and that it where a manual would have been helpful. So far, the only thing we like about our Komo PK1 is that it is beautiful and when it does grind, the flour is exceptionally cool and fine. Hope to hear from you soon.

]]> By: Michalle http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5634 Michalle Wed, 27 Jan 2010 14:56:27 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5634 Thank you very much!! :) Thank you very much!! :)

]]> By: brianglass http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5633 brianglass Wed, 27 Jan 2010 11:27:45 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5633 Michalle, I have not seen the Country Living Mill so I cannot compare. It was a mill that I considered when I purchased this mill but never managed to see one in action. Good luck on your purchase. Michalle,

I have not seen the Country Living Mill so I cannot compare. It was a mill that I considered when I purchased this mill but never managed to see one in action. Good luck on your purchase.

]]> By: Michalle http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5632 Michalle Tue, 26 Jan 2010 21:37:59 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5632 Hi, I am sorry to bother you since you've already answered so many questions! I was wondering if you have ever seen grain milled with the Country Living Mill. That is how I get my wheat ground into flour now and I want to make sure that the Komo Fidibus grinds as fine if not finer than the Country Living Mill. I thoroughly enjoyed your reviews of this mill. I've been looking for the 'right' grain mill for about 3 months now. Thank you for your help and have a great day, Michalle :) Hi,

I am sorry to bother you since you’ve already answered so many questions! I was wondering if you have ever seen grain milled with the Country Living Mill. That is how I get my wheat ground into flour now and I want to make sure that the Komo Fidibus grinds as fine if not finer than the Country Living Mill.

I thoroughly enjoyed your reviews of this mill. I’ve been looking for the ‘right’ grain mill for about 3 months now.

Thank you for your help and have a great day, Michalle :)

]]> By: гей знакомства порно http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5620 гей знакомства порно Thu, 17 Dec 2009 18:09:02 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5620 итак: спасибо! итак: спасибо!

]]> By: brianglass http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5616 brianglass Wed, 18 Nov 2009 13:49:47 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5616 May, I have been happy with the smaller model. If you are going to be grinding flour in big batches you would benefit from one of the larger mills. The stones will not heat up as fast. I grind small amounts as needed so am happy. May,

I have been happy with the smaller model. If you are going to be grinding flour in big batches you would benefit from one of the larger mills. The stones will not heat up as fast. I grind small amounts as needed so am happy.

]]> By: May http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5615 May Wed, 18 Nov 2009 05:24:25 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5615 Thanks for the informative site. Can you think of any reason to buy the larger Fidibus Classic or Medium? Have you been quite satisfied with this smaller model? Despite the differences in diameters of the stones (3.35" vs 2.95") and the power of the motor (1/2 HP vs. 1/3 HP), the rate of grinding seems the same. Thanks for the informative site.
Can you think of any reason to buy the larger Fidibus Classic or Medium? Have you been quite satisfied with this smaller model?
Despite the differences in diameters of the stones (3.35″ vs 2.95″) and the power of the motor (1/2 HP vs. 1/3 HP), the rate of grinding seems the same.

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