Wecome to Lemmy! I have a Mockmill 100 and mill on demand for baking or feeding starter, maybe once a week or so. I don’t bother with sifting as I feel like the flour is plenty fine on the finest setting. I use white whole wheat berries from Azure Standard (pick-up), although sometimes I throw in some spelt or einkorn or red wheat. I’ve even milled chickpea flour.

I’ve found that I get a little more rise and/or oven spring out of home-milled flour compared to store bought. You’ve also gotta be willing to do a lot of whole wheat, of course, because this thing sure doesn’t put out white flour.