This is my grain mill that provides me with freshly ground flour. It's so very simple. Scoop the grain into the hopper on top and set the dial for the desired flour consistency from fine to coarse. The milled flour is sent into the bottom container.
The gallon jars contain (L to R) organic hulled barley for barley flour and oat groats for oat flour. The measuring cups hold (L to R) soft white and hard white wheat berries that I scooped from 25 lb bags. Whole wheat pastry flour is made from soft white wheat berries. Whole wheat flour is made from hard white wheat berries. I also regularly grind rye and spelt berries, hulled white buckwheat groats, and hulled millet. Look at the beautiful flour the grain mill produces!
Why grind your own flour? Isn't it just as good to buy a bag of whole grain flour? It's certainly a better choice than white flour which has all of the fiber, germ, and bran removed and up to 98% of the vitamins and minerals followed by a bleaching and enriching process in a lame, futile attempt to replace the nutrients that were removed. If purchasing whole grain flour, stoneground is a good choice because the heat generated in the standard commercial milling process can destroy many of the vitamins and minerals. So why bother grinding your own? When grain has been broken open in the milling process and exposed to air, the nutritional value declines rapidly. The taste. The freshness. There is no comparison to buying flour that has been sitting on the store's shelf and who knows how long in a warehouse. Did I mention how much fun it is to grind flour in your own kitchen? ...and it only takes minutes.