097 Mill Your Own Flour with a Mock Mill


First off, I want to thank Eric Rochow of Garden Fork for subbing for Kelly and I on the previous podcast (episode 96). Thank you Eric! And I hope everyone listening to our podcast will also subscribe to the Garden Fork Podcast and YouTube channel. Please leave Eric some good reviews too! As for Kelly, she’s doing better and I hope to have her on the next episode of the podcast to talk about her aortic dissection adventure.

On this special live episode of the Root Simple podcast I interview Paul Lebeau, who came all the way from Germany to demonstrate an interesting new home flour mill called the Mock Mill. The Mock Mill was designed by Wolfgang Mock who has, in his career, created what I think are the best home grain mills you can buy. What’s interesting about the Mock Mill is that it’s a stone mill that attaches to a Kitchen Aid mixer. This greatly reduces the cost and footprint of the mill.

I’ve been milling my own flour for several years now with another mill designed by Wolfgang Mock and, like Paul, I think that everyone who bakes–bread, cakes, cookies, anything–should have a home mill. The flour you get is many orders of magnitude better, plus you can make flour with all kinds of exotic grains.

This live event was made possible thanks to a number of people–Roe Sie hosted the event at his shop, the King’s Roost (Roe was a guest on episode 58 of the podcast), an amazing baker named Guy Frenkel, who I hope to have on the podcast soon, Leyna Lightman and the Los Angeles Bread Bakers, a Meetup group that I co-run.

Some other folks in the audience: farmers Larry Kandarian and Alex Weiser, Sherry Mandell from the Tehachapi Heritage Grain Project, bakers Rose Lawrence, who teaches classes at the King’s Roost and Dana Morgan, who teaches classes at the Westchester Community Oven at Holy Nativity Episcopal Church (sign up for the Los Angeles Bread Bakers Meetup to find out about those classes). And a big thank you to Sharon for running the mixing board for me!

If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. A downloadable version of this podcast is here.



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  1. I have the Kitchen Aid Grain Mill attachment https://www.kitchenaid.com/shop/-%5BKGM%5D-400565/KGM/ , I got it to mill brew grains originally but it does not work for that, just grinds, doesn’t crush……….. It is a nice mill for around $100, fully adjustable, all metal grinding mechanism, so it can get a little warm milling a lot of grain but if you take it slow it’s pretty good.

    Looks like the Mock Mill is about twice the price, $199 on Amazon, I’d be interested to compare the two, I like the idea of stone ground, hopefully it would stay a little cooler.

    • I suspect you’ll get a much finer milling with the Mock Mill–very different than a metal mill. I’ve been very pleased with the Komo, which Wolfgang Mock also designed.

    • I had a Kitchenaid to start. I didn’t find it dround fine enough and I would have to pass the flour through more than one. I got a Mockmill. It grinds fine enough the first pass for outstanding whole wheat bread. I gave away the Kitchenaid attachment.

  2. For a long time, I have considered milling grain as something I would do eventually. However, once I discovered I was allergic to wheat and felt better, eating wheat was something I gave up forever. Then, I discovered whole grain wheat is the problem. Good old white flour and white bread causes me not problems. Now, I wonder–when you mill flour, is it whole wheat? I think the answer is yes but decided to ask you.

    By the way, I have no gluten sensitivity.

    • Yes, you get whole wheat out of this mill. Extracting white flour involves a lot of sifting and is an industrial process that you can’t really do at home.

  3. i couldn’t tell from the discussion – is there any requirement for a certain model of kitchenaid to support the mill, in terms of motor strength? thanks!

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