Hi James, The mill is happily spinning 7 days a week. We are producing a variety of breads which incorporate fresh-milled flour from minority portions all the way up to completely fresh-milled. We find that the vast majority of our usage is of whole grains, we aren’t sifting anything for production, currently. Speaking for myself, I am happiest with the quality of the rye flour. Rye is a softer grain and the Ostiroller seems happy handling it. I also really like the fresh-milled corn flour. Gorgeous and sweet smelling. Best, Martin

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