I recently bought a home stonegrinder in order to max out on the health aspects that come with baking whole-grain breads. I have a couple of questions with which I would appreciate some help.
1) When grinding, should one let the stones touch each other? At this stage I am quite scared of damaging the stones, but i am finding that if the stones have fairly reasonable (i.e not terribly light) contact with each other, I get a very nice medium coarseness
2) Should one partially grind the grain to a coarse grind and then go fine, or should one just go straight for fine? I tried the two step process and found that the flour didn't come out a whole lot finer whilst the bran stayed exactly as is. If the two stage process is better, how coarse should the first grind be?
3) Whilst I understand that the friction will raise the temperature of the flour, what is an acceptable temperature for the flour to come out?
4) What are the signs of a good quality grind, and what are the indicators for having messed it up?
Thanks a lot,