Nice! I’ve been milling all of my flour for about 1 or 2 years now, and use only home milled flour. I mill about once or twice a week. For now I have the Mockmill Kitchenaid attachment, but I’m looking at a Komo mill and the sifter attachment for it. I also have a seperate electronic sifter with a #40 and a #60 sieve.

I usually have to mill and sift 2 or so times depending on how fine I want the flour, as the Mockmill attachment doesn’t get a very fine grind on the first pass. If you’re looking at sifting your flour you can get a hand sieve and sift by hand. If you also have massage gun, you hold the sieve in one hand and use the massage gun on the sieve to do all the work.

If you’re looking for wheat berries, there’s Breadtopia, Central Milling, Azure standard(make sure to do the local dropoff thing), and others if you search for local mills.

Wecome to Lemmy! I have a Mockmill 100 and mill on demand for baking or feeding starter, maybe once a week or so. I don’t bother with sifting as I feel like the flour is plenty fine on the finest setting. I use white whole wheat berries from Azure Standard (pick-up), although sometimes I throw in some spelt or einkorn or red wheat. I’ve even milled chickpea flour.

I’ve found that I get a little more rise and/or oven spring out of home-milled flour compared to store bought. You’ve also gotta be willing to do a lot of whole wheat, of course, because this thing sure doesn’t put out white flour.