>Also, is the difference between bread made with freshly milled flour
really
>noticeable?

If its in small quantities you may not notice it....but if you make a
large number of bread there is a noticeable difference even if you are
using natural sourdough starter as leavening agent( and free from
any additives).

>As most of you know, I eschew the use of most of today's modern
>technological advances in my baking. But I'm looking at this issue
from a
>health and nutrition point of view. I think there's a gain to be made

>there.
With regards to flour milling: or grinding your own wheat as a whole,
is not much difference by those stone ground flour mills who did the
same thing.They use the same principle but in different scale and
equipment. I think what concerns you is the treatment of flour with
additives in order to improve its colour and baking performance and
that is understandable. But if the flour is sold as untreated and
freshly milled how does it differ in wholesomeness as the home milled
one?
Regarding the separation of white flour from the rest of the milled
grain I have not seen yet a home equipment that is of equivalent
performance as the small scale / pilot plant scale laboratory flour
mill such as the one made by Buhler that I used to 'play' with(
previously some 20 years back) in the flour mills quality control /
baking laboratory.
I can grind 10 kg of wheat (straight run and the flour yield ratio(
extraction rate) approximates the production scale equipment by being
able to produce 7.0-8.0 kg of white flour out of that quantity of
wheat . The baking performance and quality is similar as the
production scale product made at the same flour extraction rate and
time
Roy