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eGullet – Making Fresh Masa – Page 4 – Cooking & Baking – eG Forums – Mexico

The round deep style is favored fro grinding wet grain and legumes. In the morning, I rinsed it and rubbed all the skins off and added the wet kernels to the machine. I also thing I started the grinding in smaller batches and added more corn as the thing became smooth. The grinding takes 15-20 minutes.
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