This summer I purchased a KOMO mill and love it.

I am slowly getting used to how to work with it and am wondering how others who have this mill grind their grains - ie on which '•' (setting) people use to get different results.

My first mill always just ground very finely.  I find myself doing the same here or using the coarser setting when I want cracked grains.  I am thinking there has to be a middle ground but when I grind at the 4th '•' I find the dough has a grainy feel to it - like it has sand in it - family doesn't seem to notice a difference but I would like to know from others how you decide on your grinding choices...

Thanks,

Janet