Maybe you didn't really mean for this to be a comparison of freshly milled vs bagged flour, but by doing all the side-by-side photos sure makes it look that way. At least three factors make it not a comparison of much value. 1. Are the berries you milled the same as the ones used to produce the bagged flour? There can be HUGE differences between wheat from two sources. 2. The two loaves were made by different bakers who do not use the same shaping techniques. 3. You acknowledge that you could have allowed the bagged-flour loaf to rise longer and achieved the same volume as the fresh-flour loaf, but for some reason you didn't, which certainly contributed to the fresh-flour loaf winning the beauty contest. Obviously, you want the mill to appear worthwhile in this post, and no one will blame you for that. It seems you could have done a more rigorous comparison and still been able to convince potential customers of the value of milling their own whole grain flour. I own a home flour mill, albeit not a Nutrimill. I use it regularly for whole rye, wheat, and spelt flour. The breads are delicious. I maintain whole wheat levain and a rye sour using only just-milled whole grain flours, they are extremely vital and have sweet, fruity aromas that are not so obvious when I refresh the starters with pre-milled whole grain flours -- even from the same grain source.

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