Texture of flour from country living mill
I use a Country Living grain mill. Is it normal for there to be large chunks of bran (say 1/16") in the flour when grinding whole wheat? Will tightening the plates further correct this? I hesitate to tighten the plates too much because they rub slightly when turning the mill backwards even at the current setting. It is also a good amount of effort to turn the mill at this setting. I'm curious about others' experiences.