I cannot find malted barely flour anywhere!  I have seen it in grain form, I guess I could just mill it?  Anyways I am in Seattle if anybody knows where to get some already milled let me know!

I am making my first loaf of bread with liquid levain.  It seeems to be rising so assuming that is a good sign!  When you refresh levain do you have to discard some of it or can you just keep feeding it?  I am very new at this but determined to get it all down!  I will post pictures of my finished product.  

I have been considering buying a flour mill does anybody have any suggestions on which on is the best to buy for a home baker?  I don't have too much money to spend.