Try this: mill your grains just before making your dough. I usually go from grain to dough within minutes. I do store some milled flour in mason jars for roux etc., but my bread and pasta flours are as-needed. Not only is the taste as good as it gets, but when your bread dough rises you may get concerned that it's rising too much and will overflow the bread pan. Just a few days stored as flour diminishes the rise.

I love this grinder. It's a high capacity grinder so it's fast. The wheat is very fine even on the break instead of the pastry setting.

My white wheat looks as close to all purpose flour as anything else I've ever used. I've been able to switch out a healthier wheat flour without my kids hardly noticing.

I put in about 8 cups of wheat at a time. I make bread with 12 cups and there is a little bit left in the canister.

I grind other grains in a Nutrimill Harvest because you can clean it better between grain changes. When I grind wheat in my harvest it is coarser and so slow. A whole different machine.

I love both for their strengths but if you need volume, go high capacity!

wow, did the dry run of two cups of wheat to clean it, was going to time it, but by the time I could look at my watch 2/3 was gone., later ran some hard red wheat,,,, tip I saw in the vid's I saw, to keep heat of the flour down, I bagged some hard wheat in gallon zip bags for a few hours in the freezer , this way ground wheat flour is cool to the touch when you grind it.
used a electric one that I had borrowed from a friend (plus a hand grinder No way) any way that other brand and I have no idea what brand was like a jet air plane and was slow and a container was put in front of it so flour in the air
not this one, 100 times better, considered the nutria mill but I thought this one was a little better .
by the way this has a copper wound motor, doesn't even warm up using 12 or so cups thru it, they ran a thousand pounds thru one in 10 hours straight, 100 pounds a hour , I don't know about but a 1000 pounds I do believe that 100 pounds a hour , this thing is fast and not noisy while grinding at all, don't even think about using a blender, , slow as crap one cup at a time and gritty, Been there , waste of time and messy

Amazing. Did in minutes what the hand crank would have taken me hours. No need to even sift. I tried rice, wheat, and dent corn. Course was still very fine. Do get and use the adapter labeled beans for dent corn. Mark adapters with a sharpie, which is for what, as the print washed off when exposed to water. Support the machine a little when you turn it on as the force is significant.

I debated between the NutriMill or the WonderMill, both in similar price range with similar features, but after watching YouTube videos on both, and I asked for the WonderMill for Christmas. I have used it only a few times so far, but really like it.

The only down side so far, is that despite how it looks on the videos, the hose on the canister does NOT simply click into the mill. Maybe it will eventually loosen up with use, but I have to have my husband take the lid and force it in. Once that's in place, then I move the canister under the lid and press it down.

The plus side of such a firm connection is that there is no flour mess -- ALL of the flour ends up in the canister. I followed the instructions and started my milling 2 cups of grain, to clean out the mill. I used hard white winter wheat, on the bread flour setting. It yielded 3 cups of flour. I sieved the flour and from those 3 cups, less than a teaspoon of the bran was too large, and then not by much. So, with this mill you are really getting a lovely texture.

It is loud, but no louder than a range hood or an espresso machine, and it takes so little time to mill the grain, that the noise level is absolutely nothing to be concerned about. When the hopper is nearly empty, an occasional kernel was being flung out, so I just grabbed a colander and tipped in over the top of the hopper; that way it still got air but kept any loose kernels from being flung out of the hopper.

The air filter had the merest hint of flour, meaning there was NO flour escaping the unit during the milling. The counter and air were as clean and clear after milling as before milling.

I love knowing that I'm getting ALL of the grain, including the parts (oil, germ) that are removed prior to industrial milling to keep the machinery from clogging up, and which are not all added back, so as to maximize company profit (by selling these as separate products) and extend product shelf life (since the oil would cause the flour to spoil sooner).

For very little effort, you can mill the freshest possible flour, with ALL the nutrition and the best flavor.