When Sparks’ parents visited two weeks ago, they brought gooseberries and hydrangeas–and also this home-sized grain mill.
They bought it some time in the seventies. It is very heavy and very loud, and the flour it produces from winter wheat is brown, flakey, full of wheat germ and extremely nutty. Sparks’ first attempt at making bread from it came out dense, flavorful, and intriguing. The dough was so dark with germ, it looked like baked bread when it was still raw.