Hmmm... I honestly don't mean to be critical here, so take it with a grain of salt. (no pun intended.) But, I'm not sure what happened to your loaf, Irene. The rise was not great and the loaf seemed to deflate. I am not convinced that fresh milled wheat is, in any way, superior to other wheats of good quality, like KAF. I have never found a rancid bag from KAF and my breads, rolls, etc have always been outstanding. Fresh milled wheat may rise faster, but is that necessarily best? I don't think so. I am from the old school.. a slow rise is a sure rise and breads prepared this way are better overall. There is not enough taste difference or production difference to justify the cost and I kind of like the convenience of KAF whole wheat flour already ground. Many bakers I know have purchased them and they collect dust. I think if you're a very busy baker, do alot of whole wheats or need something to grind corn or other grains... it's a good investment and they are a reliable, well-built machine.

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