I am a retired family and consumer science teacher (alias home economist). I miss the talk and the problems found in cooking and thought I would check in here. My daughter-in-law is a caterer and a teacher of short courses at our local tech school and had a problem she needed answering and that is how I came across this site.
She needed answers to solving home milled flour problems in baking bread. I really learned things that I had not heard of as I helped her. We found that her student had not been grinding her flour fine enough or adding lecithin to help it bind and rise. She brought home a sample of biscuit and muffin that they had made from the fresh flour and it was marvelously fresh and light. Now we are hoping to buy a mill together and produce flour for our extended families.
I hope this will eventually fit into my S. Beach diet.
PS my grandson is 5 months old and lives in southern FL (13 hours away)