I was using store-bought flour until I bought a Nutrimill approximately 2 weeks ago and started milling my flour at home.  Immediately I noticed a difference in the characteristics of the various flours that I was milling at home vs. the store-bought flours.  Last week I bought a scale.  Today I weighed one cup of store-bought, white flour @ 5.4 oz..  When I weighed one cup of the hard, white, wheat flour that I milled it came in at 4.75 oz..  Quite a difference.  Likewise, with the rye flour:  4.85oz./cup for the store-bought vs. 3.55 oz./cup for the home-milled.  That is quite a significant difference.  In the wheat flours I didn't really weigh "equals" as the store-bought flour was white while mine was whole wheat, but in the case of the rye flours, both were whole grain flours.  I did grind my flour significantly finer than the store-bought flour.  Today I adjusted my rye bread recipe so that I used equal weights of home-milled flour compared to the amount of the store-bought flour that I had used.  It will be interesting to see if there is any difference in the resulting bread.

Does anyone else out there have any experience with changing recipes over from volume measurement to weight measures?

Cliff. Johnston