Greetings, bakers, from northern Utah!
I'm a 58 YO mother and grandmother. I Googled "Lee wheat mill" and was thrilled to see that they are still being manufactured! I had heard, quite some time ago, that they had stopped making them. I've had mine for 38 years. I especially love how finely it grinds the flour. One of the legs from the base was broken in my last move, so I have to prop it up on something but, other than that, it works as well as it did new!
I first started baking bread when I was a 19 year old newlywed. At that time, I used my mother-in-law's grinder and her recipe, but I didn't use all of the additions she added to it. She was a follower of Adele Davis, and wanted everything to be highly nutritious. She added extra wheat germ, brewer's yeast, kelp powder, and sometimes bone meal. It wasn't bad when it was fresh but was as heavy as a brick, after that. My husband appreciated my bread, which I made with whole wheat, but without the other things. Sometimes, I used a little bit of white flour, to lighten it up a bit. It wasn't until quite a few years later that I learned about the different types of wheat. My in-laws had always bought huge amounts and shared with the rest of the family, and it was red wheat. I now use only hard white wheat, which is so light that even my pickiest family members will eat it.
I'm hoping to get to know some people here, share some of my expertise and benefit from some of yours, too!