Hello. I - grainoftruth.org - am currently embarking on a post thesis process of growing. milling and baking in as gentle and sustainable way as possible. I have been working at www.thealmondthief.co.uk for two years. Along side this I have been growing heritage wheat grain populations on field scale (currently 4.2 acres) and also working with other local -south Devon - and organic framers on another 10 acres. In the meantime, as the grain will take time to multiply, I am working on buying in organic varieties of wheat to mill (this is where I am at right now). I bought the 700 msm model from Ben@E5 bakery. I milled some modern UK organic grain last week and baked 6 wholemeal and 4 white. I used the 132 micron sieve for the white and the 355 for the whole meal (its obviously not the WHOLE meal). The reason for the mail is to open dialogue and see if you have any advice for me to achieve the perfect fresh floured loaf? Ps. All our bakers love the Hamelman books we have and our aim is to emulate Kingarthur and Tartine

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