Australian sourdough home milled whole wheat

Thanks for the compliments......
As you no doubt know I don't stick strictly to the rules when I bake bread.

Day 1
I fed my Australian starter and left it on the counter until

Day 2,
when I mixed
2 generous cups of said starter,
2 cups water
2 cups white Bakers flour
1 tablespoon raw brown sugar
Blended well together and let it rest about 15 minutes
while I milled some Organic hard whole wheat berries.
then added 2 cups of whole wheat flour
2 ounces soft butter
1 1/2 teaspoons sea salt
and enough white Bakers flour to give me a nice workable dough.
kneaded about 5 minutes in DLX turned out onto counter ;lightly kneaded into ball by hand, placed in large oiled bowl misted top, covered and left
on counter until almost doubled then placed in fridge overnight.

Day 3
Removed from fridge allowed about 1 1/2 hours to warm to room temperature, floured and lightly kneaded, (it was still cold) cut into 3, shaped, misted tops, left on counter to final rise. but kept the tops moist.
baked at 450 until golden.
qahtan

I have had my mill for many years now, but it does a very good job
from coarse to fine.
Some times I run my flour through a second time.
Have you looked on E bay there might be one there.........
qahtan

I know what you mean, it is a bit iffy, I have yet to use it..

But I hope you get your mill asap.. :-))) qahtan