I beg to differ--I am not one serious home baker--I am one who loves to try things to play with and not to my bank accounts advantage :rofl2:
We raise soft grain wheat which I believe are best suited for flour to make things like cookies and cakes. However even those store bought flours have the bran taken out.
This instructions for the grain mill states that it won't grind flour as fine as commercial grinders can. I have some local wheat and also a bit of hard red wheat that was shipped to me from a friends farm. He also sent some dried corn that just landed yesterday.
What I've decided to do is grind enough of our local soft white wheat to make a bit over 3 cups and then grind enough of my buddies hard red wheat to make a bit over 1 cup as my recipe for a loaf of 'Sandwich' bread calls for 4 cups. I think I'll run both through the mill once again and then use a sifter to remove any extra coarse bits.
As those of us old enough to remember--------------
Attachment 300903