Beginner question: mimicking different types of flour
I came to develop an interest on home mill because I was started to be frustrated with the lack of flour variety in Norway, where I live, or, if I can put it better, with the lack of variety of flours I'd like to use. To find a simple type 1 flour is not easy, and I would like to experiment with some Swiss flours.
Then, while reading about it, I realised that home flour milling is a lot about the nutrition side of it, so I got that.
I understand that home milling requires a lot of experimenting, and also requires a change on recipes.
I wonder if anyone could help me finding guiding material on the following topics, as they are really what I want to achieve:
- I found some almost contradictory texts on the topic of fresh mill vs letting it age in order to get good sourdough rises. Is it possible to get good loaf rises with open crumb with freshly milled flour, or one should really investigate ageing?
- Is there any guide on how to achieve flour similar to known, commercial ones? Is it all about sifting? I am very interested in getting bread flour, as well as some Swiss flour called "Ruchmehl". Or is it unrealistic to pursue these goals, like, it's another type of game?
- Lastly, is there any sifting accessory to the mockmill series? I see that KoMo has a sifting attachment for their machines, but oh boy, the machine and the accessory cost an arm and leg, and I was aiming for a Mockmill 100.
I am perusing the forum topics to try to find some answers to these topics, but I haven't really found something very conclusive (although there was a nice topic discussion on how to mill your own bread flour).
Any tip on those topics or point out to useful guiding/reading material would be greatly appreciated!