I got a grain mill after taking the nutrition classes from Amanda. I've milled flour exactly twice. First time was to make whole wheat brownies (turned out about 1/4"thick and hard) bricks, then today to make whole wheat chocolate chip cookies. This time I used soft wheat berries instead. They are yummy, but about 1/8" thick. I bought several cookbooks about grains and how to use them. Then, out of no where, a recipe will call for All Purpose Flour. Well, they don't sell All Purpose wheat berries at Whole Foods, so I am out of luck! =)
Hope everyone has a safe and fun weekend!