Best in class

I have consistently baked sourdough bread for over four years. About two years ago I switched from commercial store-bought flour to locally grown and stone milled flour. This made a huge difference in the quality of the bread. Milling my own grains on the Salzburg grain mill has had the same degree of impact. The bread is sweeter, nuttier and has a wonderful aroma even though I am purchasing the wheat berries from the mill where I was buying the flour.

I researched mills for a long time before deciding on a Salzburg MT5. The main reasons for choosing this over other mills is the use of natural stone and minimal use of plastic parts (now you can even buy one without any plastic parts), the build quality and reputation of these mills (for example they use of Austrian motors instead of cheap Chinese parts) and the fineness of the flour that it was capable of producing. I have been using it for over a month and all of these reasons have been confirmed. Easy to operate, self cleaning, impeccably constructed and most importantly, the flour it produces is superb. Most other mills use corondum grinding stones which require several passes if you want to grind very fine flour. This mill does it in one pass.

You will spend more for this hand-crafted mill but you are buying a top of the line product that is hand built to last using natural materials and which produces the finest flour of any mill out there.