I have made changes to a Victoria mill. If you read my article on Facebook, note the position of the stationary burr might not be critical. Also, the shim in the bearing is not critical. You may come up with a better way to control grain flow. If yo proceed, I promise you will have a mill that can do a super job.
Andrew Itzov
I have one of those mills. I love it for coarse grinding and cracking grains. But even with multiple passes, it does not produce flour anywhere near fine enough to be suitable for breadmaking. And metal-on-metal friction grinding is not a great method for fine milling to begin with.
Thanks. I also posted on Breadtopia, Baking Tools. I started with the Victoria. Flor is milled fine when forced between the smooth parts of the burrs. The burrs become polished like clutch plates. I would like to know in more detail about metal plates.
I know my mill makes fine flour and bread like the photo in King Arthur 100% whole wheat bread. Note our experience with adding yeast after resting the mix and also resting in a warm oven. The kitchen aroma and flavor always surprise me.
I see you asked about butter. See Vermont Creamery Cultured Butter. I grew up in the 1930's and 1940's when cultured butter was still common. See also "Butter, a Rich History" by Elaine Khosrova, on Kindle.
Andy Itzov