Grain grinding mills

Monroe, WI(Zone 4b)

I have been thinking of getting a grain mill and grinding my own flour. Anyone here doing that or have you done it? If you did and quit, why? What kind of mill did you have? What is the difference in the finished product? Are cakes "heavier" since it is whole wheat? Cookies? Pie crusts........are they hard to roll out? I would imagine the breads would be heavier too.

The mills that look like they would do what I am wanting are the Wondermill, Nutrimill Classic, or the Blendtech 52.

This message was edited Sep 17, 2015 9:18 AM

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