Home-milled flour: is grit or small hard/stone-like parts normal?
Is it normal for there to be hard bits in home ground flour? I just received my nutrimill harvest mill. I immediately baked up a tray of focaccia and some whole wheat bread. In both, I noticed that my teeth hit on something hard on the odd bite, like a very small stone. It was nothing I could make out after examining the mouthful (a bit gross, sorry!).
I am now worried about whether the synthetic milling stone may be breaking down into the flour. I am considering returning the mill and purchasing an impact mill instead. I'd prefer to keep the stone mill though if that grit is normal in any home made bread flour. My two little ones will also be eating this bread, so I really want to be sure it is safe, including for their teeth!
Thank you for your help!