[Mamzelle]

For one loaf of bread, which i make three or four times a week, I need three cups of flour. I was looking at a mill in Lehman’s which is hand cranked. I understand I’d need to pass the grain through a few times. You’re saying I shouldn’t do this?

[JRandomFreeper]

You may have to do it that way. What I'm saying is that you need to actually try it out, and see what is going to be required in the way of effort and equipment. The flour should be sifted at each pass to separate the finer flour from what needs to be re-run. How fine of a tamis or sieve do you have?

The flour that you get will be unlike the flour that you buy and will behave differently when you make your bread. That is mainly because of particle size and ability to form gluten.

It's important to experiment before you need it, and know what you are going to have to put out in effort and what you will get.

/johnny