WVL: Absolutely the best! 'Hope you do it and have a ball.
TBS: thank you for the info. As mentioned, I mill berries also. But fresh milled that's not aged 10-14 days won't perform as well. That's the reason for the bleaching & bromating - in lieu of having to store the flour - a chemical aging. After 10-14, refrigeration keeps the oil in the germ from going rancid. BTW. Whole Wheat sourdough is traditionally called Desem (flemmish). Its the loaf in the upper right hand corner.