Grinding whole berries to maximize fiber
I just ordered a hand-powered grain grinder that adjusts from coarse to fine, and intend to grind my own rye and wheat flours as needed for a recipe. My reason for doing this is to stop buying wheat (all purpose and whole) and whole grain rye because the whole grain wheat is too fine and the cost of KAF's pumpernickle is too high.
I understand that not all that long ago home bakers ground their own wheat and rye berries and used a coarser flour than the dust-fine commercial products of today. The coarser grinds (perhaps more meal than flour?) had more fiber which fed our microbiomes in the large intestine. So, my two questions: 1) about how fine/coarse should I grind the berries? and 2) how can I measure grind size since the control on the grinder handle is not marked in any way?
All insight on adding this capability to my baking will be much appreciated.