Just before Christmas my neighbour bought a mill and we finally got to experiment with it - he mills, I bake. For our first attempt, he did two different grinds, medium and coarse, which I then used to make two loaves, one of each grind, using the FWSY overnight brown. There wasn't a huge difference in appearance, but crumb on the loaf with the coarsely ground flour seems a bit more dense (loaf on the right in all of the photos). The wheat we used this time was about 10 years old (my neighbour had it in the cupboard....), but later this week we're hoping to try some Hard Red wheat that he just picked up on the weekend. I'm looking forward to seeing how that turns out!