I feel a little bad about a post like this, but I just wanted to share the excitment:  I received my fidibus classic yesterday, after having "visited" it daily for the last six months! Some preliminary observations:

• At the finest setting, the resulting flour is super fine, more like pastry flour, with smal bran specks (bigger then with the Vita-Mix).


• It is much faster then I thought, based on specs and comments.


• It looks as good in person as the pictures, if not better.

I am looking forward to my first loaves with it this weekend!

One question, for good measure:

• Are there special sifters that can be used to remove the bran, if desired?  As it is, it would go through my triple decker regular flour sifter.


• Any special advice about using fresh flour?