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
Pioneer Mills acquired Whilte Lily! Interesting. Did you know that?
I have made lots of bread in many ways, lately I like my bread machine a lot for the convenience and the pleasure of my my family. I wouldn’t make it very often at all without the machine. A good loaf, with inexpensive White Lily puts me back about 65 cents a loaf if I get the flour on sale. I tried bulk flour from Sam’s, all the other brands, including the King Arthur bread flours, and none made as light and fair a loaf as White Lily. Also, their All Purpose flour is very close to a light pastry flour for its lack of gluten. The mill is out of Knoxville.