Hi Anjali, Very good question. Remilling is an old practice and does often produce good results. As a general rule I find that fine flour performs better. I should qualify that by offering that my experience is weighted towards commercially-milled flour. Coarse millings can be fun to play with but, I find that I prefer them when used in a soaker (a hydrated portion of the final dough, set to rest overnight, softening the grain). Does this help? Sounds like you are well on your way! Best, Martin

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