Milling Is it Really Worth It?
I'm here to say that the more I read on you folks who do your own milling, I'm feeling the bug biting. Short of making a pest of myself with all the elementary questions on this forum, can someone point me to a good book or video on milling flour that might provide some answers and get me over the question hump?
As for bread types, I bake every week as we enjoy a heavy rye as well as a white sourdough. For our general table use we use a white yeast bread.
Just in the little bit of investigation I've done on milling, there are many questions that come to mind in regards to the wheat berry combinations suited for the specific bread one wants to make. Such as red hard spring wheat berries, white hard spring wheat berries, and lets not forget all the winter wheat berries! And if this isn't enough to tax one's mind, there is the subject of sieves and screens and what sizes are needed #40, #50, #60, etc. etc.
One thing I do know for sure is that all you folks who do grind your own fresh flour say that the end loaf results are better than anything made with commercially milled flour! This is encouraging!
So before I jump on the milling train which seems like a hobby in itself, I think I need to do a bit more investigation. Thanks in advance for the support.