What type of fineness should be expected?
I am a Salzburger owner and I'm considering buying a second mill just so I can get a standard baseline for what fineness mills operate at.
Of course, the Lee mill is in its own category, but for a standard granite or corundum mill, what fineness do you get with your best description?
Does the grain feel quite gritty, even at your finest settings before the burrs touch? I have two sieves, coarse and fine, I do not know their specific numbers, every batch I mill I run through a coarse sieve which gets giant particles. If I sift my fresh flour through the fine mill I can lose half the weight sometimes, but it's basically pastry flour at that point with no discernible texture.
The other factor here is the wheat itself, I'm sure wheats vary greatly in bran percentage.
Anyway, I have been wondering this for a while and figured I'd post this before I drop hundreds on yet another mill.