newbie about milling-- what are the more coarse setting for?
I am pretty new to milling my own flour. I have been only using 1 or 2 ( finest setting) on my Mockmill.
I have a couple of questions for you all experienced millers:
-- at setting 1, I can hear the stone grinding (against each other?), is this bad for the mill?
-- what are the higher settings for? Mockmill goes to 20, what are the effects of coarsely milled flour vs. finely milled?
What grain would you want to grind it coarsely vs. finely?
What setting do you usually use for Einkorn and spelt?
Thanks for sharing,