hi Martin- please keep this post going! I received a Komo mill for Christmas (yay!) and am still learning how to use the flour it produces. My milled flour does have a slightly sandy in texture, so I see from above I need to try to get a finer product. And/or sift, and/or re-mill? My go-to whole wheat bread recipe is all commercial yeast. I am trying to use as little white flour and as much fresh milled as possible, but am having a hard time keeping the bread texture 'right' and am experimenting with vital wheat gluten. Bad idea? Should I just through it in the fridge overnight to slow it all down? I do have a good sourdough culture, so I guess the next adventure is with levains and longer ferments to get it right. My starter is quite happy when it gets some fresh milled. I just got Peter Reinhart's Whole Grain Bread book and am about to venture into it. Either way, I'm having fun experimenting and hope to see more fresh-milled posts. Thanks.

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