I have a question for those of you with home mills, do any of them permit
you to separate the flour? By that I mean; can I "dial-in" that I want
"white flour", or is it always--by definition--"whole grain"?

Also, is the difference between bread made with freshly milled flour really
noticeable? Or is it more a matter of: "I have a my own flour mill next to
my 6-digit precision scale...nah, ni, na, ni, nahnaaa?"

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...but I'm not sure if it's worth it. I like whole wheat bread, but
I'm not a fan of 100% WW--tends to be too dense for my liking.

As an aside, does anybody know of someplace in the bay area (left coast,
USA) where I might be able to purchase some freshly milled flour for
testing, before I spring for a mill? I Googled but didn't come up with
anything useful...


TIA,
Dusty
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