I am glad I found this thread – I mill my own organic hard red wheat and would like to continue doing that for the whole wheat portion of the CL formula. Glad to hear others grind their own here as well!
My setting is slight chirp. Learned this from extroardinary artisan baker Guy Frenkel. You adjust your stones down to the point that you just get the slightest “chirp” from the connection. It isn’t a number because you have to manually set the configuration. What is a five on mine might be a 2 somewhere else. There are several of us who have a Mockmill. Carolyn Bone, Jordan Petram, others?…
Great question. Yes, you can mill your own whole wheat flour! Note that the protein content in whole wheat berries and gluten quality can be highly variable. The whole grain flour we supply is typically a Hard Red Winter Wheat, but you can use your white winter wheat in a 1:1 substitution.
I do not recommend substituting your freshly milled wheat for the high extraction flour. It is much more challenging to approximate the T85, high extraction flour.
What kind of mill are you using. I love my Mockmill.