Home-milled flour for quick breads
I've done some milling for yeast breads. None yet for quick breads, but would like to start. Mostly quick loaves/muffins, waffles/pancakes, cookies, biscuits, and the occasional pie or cake. I'm about to get soft white or red wheat.
Not interested in going gluten-free, but do you have a suggested blend of soft wheat and other grains quick breads? Wheat is fine, but I'd like to maybe combine a few for various textures & flavors. Becker's Flour Book gives pretty good guidelines on uses of grains, but her recipes measures only by cup/ml. Thanks to TFL I always convert to weight: takes longer but results are better. Per the KAF Ingredient guide, various flours can have weight differences of 1 oz. or more per cup. If I combine 2-4 grains and they're not close, how crazy to I have to get calculating for recipes to work? Other than newer recipes which often have weight & volume, I'd be converting favorites from 3+ decades of cookbook collecting.
Thanks for the feedback!