Why should we home mill?
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?