Need advice on milling my own flour.
I have been baking for about 7 months now and feel its time to mill my own flour.
The breads I make are the Lahey "no knead and The Tartine "Basic Country Loaf"
Please share your thoughts, tips, concerns, and advice for me.
My plans are to get a hand grain mill........(the Diamant) or similar.
I don't know what wheat berries to get, where to get them or how to store them.