New to grinding, ratios wanted...
Here goes.
I'm completely new to milling. To this end, I've bought a brand new KitchenAid Grain Mill attachment for my beast of a mixer. I've also been given 70+lbs of red hard spring wheat, 40lbs of soft white winter wheat, and a few lbs of hard white wheat to work with. Happening upon this forum, I am now feeling quite like drowning in an ocean of information, when all I'm really looking for is something basic to start with. If I were to cruise this forum all night, I think I would probably just give up and go back to store bought flour and bread. Which would completely destroy what I'm trying to do here, which is show my daughter that self-reliance and the ability to do the basics like making bread, can be rewarding, not to mention MUCH healthier than the nutrition-less store bought breads...
So, what I'm looking for is this... What ratios would I use of these grains, to accomplish "all purpose" style flour? And how would I treat it differently in baking your "standard" bread? Would I treat it differently? What are your preferred mixes of wheats for breads? I know I will try my own, but I'd like to try someone else's tried and true methods before going full-bore into my own creative mind. I'm reading all these things like soaking and leaving flour in water overnight to bump it's humidity up, and how horrible some people think a mixer with a dough hook is...
Guide me, oh knowledgable ones! :D