wolfgangsmockmill wolfgangsmockmill

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Mockmill by Wolfgang Mock  We’re helping people get full flavor, pleasure & nutritional benefit from their food! #freshlymilled #mockmill http://mockmill.com/eu/privacy

Mockmill was honored to represent just-in-time milling in the „Grain Chain“! at Slow Foods Nations 2018 in Denver

NEU: Kinder-Backkurse mit Meisterbäcker Pablo Giet

Auf spielerische Art und Weise vermittelt unser Bäckermeister Pablo mit Experimenten und anschaulichen Beispielen ein Verständnis für Brot und alles was dazu gehört. Der Kurs ist für Kinder im Alter zwischen 8 und 12 Jahren, die in die Erlebniswelt „Backen mit frischgemahlenen Mehl“ eintauchen wollen. • 04. August 2018 – Vormittag Kurs: 9:30 Uhr bis 12:30 Uhr
• 04. August 2018 – Nachmittag Kurs: 14:00 Uhr bis 17:00 Uhr
• 18. August 2018 – Vormittag Kurs: 9:30 Uhr bis 12:30 Uhr
• 18. August 2018 – Nachmittag Kurs: 14:00 Uhr bis 17:00 Uhr

Tickets gibt es hier: https://mockmill.com/de/kinder-backkurs-mit-meisterbaecker-pablo-giet
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We are offering a fantastic opportunity to bake with our Master baker Pablo Giet. As we are located in Germany the course is held in the German language, however don’t let that put you off. We also offer English speaking courses here at Wolfgang Mock Gmbh. If you are interested in learning new techniques in bread baking and fresh milling please don’t hesitate to send us a mail with your request to baking@mockmill.com.

With #mockmill you can discover wildly exciting new ingredients! Here Lolium sp., a mix of L. perenne and L. multiflorum. is ubiquitous in the wild of the western USA, and it’s been recently discovered that its seed kernel adds mysterious flavor to whole wheat bread. The seed is mockmilled whole and the powedered kernel material recovered by sifting. (40% yield, in our hands...) Rye grass seed content in this loaf is 10%, balance is freshly milled whole wheat. Aroma is complex, reminescent of spices, tobacco, and fresh, fertile earth. Oh, the things you will Mockmill! Thanks to #ceorbread and #kandarianorganicfarms from #wolfgangsmockmill !!!
#wholegrain #freshlymilledflour #sourdough #naturalfood #forage #farmtofork #farmtotable #mockmill100 #mockmill200

Check out this beauty from @artisan_bread_monkey. Somethings are too beautiful to eat but we’ll eat them anyway!😋😋😋
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Since buying grain from my local farmer I have learnt so much, not only from the grain but from the farmer (Johan Swärd) himself. He was the first person to really help me understand how much of a likeness there is between bread and wine in terms of how weather and environment conditions effect the grain. Baking with grain from both 2016 and 2017 I now fully understand the way in which these conditions effect the end result. This is a freshly mockmilled Spelt loaf using grain from 2016 and I musy admit, it was a good year for bread 😁👍 #realbread #hønefoss #brød #artisanbread #bread #ringerike #sourdough #surdeig #sourdoughbread #surdeigsbrød #natchlev #breadporn #masamadre #surdegsbröd #bröd #ekşimaya #thebakefeed #matprat #bbga #mockmill #sauerteig #nocommercialyeast #naturalleaven #naturallyleavened #wildyeast #levain #nrkmat #thisisinsiderfood #sourdoughclub #sourtothepeople

"Mockmills Mühlen rocken!" Danke an @garcon24 für diese Schlagzeile! Wir freuen uns auch immer noch riesig über unseren German Innovation Award ️🎉
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"Mockmill mills rock!"
Thanks to @garcon24 for this headline! We are still very happy about our German Innovation Award ️

Now THAT is a summer sandwich. Yum! 😍😋Thanks for posting @woodward7053 ・・・
This is how lunch should be. I’m sitting on my back porch, with the temperature a comfortable 78°F/26°C, watching, inter alia, a downy woodpecker, a northern flicker, and a white-breathed nuthatch around the bird feeders on my white oak, and eating a sandwich made with a tomato fresh from this morning’s farmers’ market and my homemade Latvian Coarse Rye bread (formula from theryebaker.com), which is 100% rye home-milled in my #mockmill. Yum! 😀

Our mouths are watering! We love seeing the masterpieces that come from milling your grains at home. Thanks @mericabbq
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Milled some Hard White Wheat and made Pizza. Topped with Fresh Mozzarella, Handmade Sauce, Pecorino and Wild Greek Oregano. .
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#pizzapizza #wholegrains #pizza #pizzagram #pizzatime #basil #evoo #salt #oregano #socalbbq #delicious #f52gram #forkyeah #homemade #protein #evoo #healthyfoodporn #mockmill #wheatberries #flourwatersalt #carbs #ilovepizza #pizzalover #mozzarela #cheese #pecorino #la

Gute Neuigkeiten für alle Pablo-Fans! 😉

Es gibt weitere Backkurs Termine für "Einsteiger" Kurse mit unserem Bäckermeister @ppgbaker. Hier die Termine:
Termine: - 15. September 2018
- 29. September 2018
- 13. Oktober 2018
- 10. November 2018

Hier geht's zur Buchung: https://mockmill.com/de/brot-backkurs-mit-meisterbaecker-pablo-giet
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We are offering a fantastic opportunity to bake with our Master baker Pablo Giet.
As we are located in Germany the course is held in the German language, however don’t let that put you off. We also offer English speaking courses here at Wolfgang Mock Gmbh.
If you are interested in learning new techniques in bread baking and fresh milling please don’t hesitate to send us a mail with your request to baking@mockmill.com.

See? Everyone loves bread made from freshly mulled flour! Yum! 😍😋Thanks @vino_jrt_adventures
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Dad and I are experimenting with fresh ground wheat flour. Today we made whole wheat spelt sourdough bread 🥖. Mom loves the smell of fresh baked bread. #mockmill #sourdoughbread #sourdoughbaking #speltflour #spelt #speltwholegrain #speltbread #freshgroundflour #jackrussellterrier

@clumsycrowbaking is making headlines! We love to see bakers standing out!👏🏻
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Made the local paper. Link in profile.

@litchfieldkitchen is showing how beautiful home milling can be. We never get tired of pictures like this! 😋
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Totally unadorned as befits a wholegrain sourdough waffle. These were honestly amazing - sprouted corn flour, spelt, whole wheat, chia seed, and buckwheat with a sprinkle of cardamom. The addition of yogurt and strawberries was simply adding good to good. #wholegrain #mockmill100 #sourdough #sourdoughwaffles #feedingthepeopleilove #litchfieldkitchen

Grund Nr. 4: Getreide ist gelebte Kultur
Weizen, Roggen, Dinkel und andere Getreide sind Kulturpflanzen. Sie haben den Jäger und Sammler der Urzeit zu dem gemacht, was der Mensch heute ist: Ein soziales, vorausschauendes Wesen. Denn nur in gemeinschaftlicher Planung und Zusammenarbeit konnten Ernten eingefahren und das Geerntete weiterverarbeitet werden, zum Wohle aller. Kein Wunder, dass wir von Agrikultur sprechen, wenn wir Landwirtschaft meinen.
https://mockmill.com/
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Reason No 4: Our living culture
Wheat, oats, rye and other cereals are the cornerstone of our culture. They made the prehistoric hunters and gatherers what today’s human is at her best: a social and forward-thinking being. Only as a community, and with good planning, could our ancestors produce, process, and store a bountiful harvest, to the benefit of all. That’s why we call the activity agriculture.
https://mockmill.com/

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