I'm just wondering what the benefits of milling one's own flour at home are.
In the UK one can already obtain organic stone ground flours, which I don't think are too expensive... so why do people bother? Is the flour nicer when its fresher?
I did read something about the fact that flour which you buy has the germ removed from it in order to give it a longer storage life. Is that all flours including 100% wholegrain? Is the germ beneficial to bread making or to our health?