Well since you are indulging me here—my favorite flour is White Lily Bread Flour. Maybe I should forget about trying to mill my own. But I hear it is very tasty.
I do grind my own wheat when I make bread, but for every 750 grams of commercial flour, I only use about 80 grams of my flour, because here at home, I just can't get the particle size small enough. But the flavor is amazing.
I make all of my own baked goods here.
If required, I can make bread with 100% of my own ground flour, but I won't be expecting the same loaf I get from my standard 'daily bread' recipe.
The heavy, dense bread IS really good with soups, etc... in the middle of winter. Not so much for PB&J sammiches, though.
/johnny