Lani, that's quite right! Sifting should help keep more of your gluten intact. You'll also want to make sure you're not using too much flour in your home-milled dough, which is very easy to do. Take your time, let it absorb all the water that it wants, and don't try to rush it into being as soft as your dough would be when made with all-purpose flour. It may take some trial and error, but the end result is definitely worth it. Happy baking! Kat@KAF

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