The result amazing flavor-wise. Regular bread is very bland to me now. The resulting bread seems like actual substantial food, it is hard to describe this feeli

The result amazing flavor-wise. Regular bread is very bland to me now. The resulting bread seems like actual substantial food, it is hard to describe this feeling. Another key benefit of milling your own wheat, einkorn or otherwise, is that it gets you the germ, where the mono-saturated fats are. That is the "Whole" in whole wheat. The germ spoils quickly, ~3days, so processed foods and other supermarket fare usually remove the germ which is a shame. Einkorn has ~35% more protein, and 65% for fat than durum wheat, thats even assuming the durum wheat did not have the germ removed which is not usually the case! The mill is great. It is much quieter than I thought it would be. Adjustable grind... I also sift the resulting flour a bit to remove some of the bran. I have been making bread with yeast, but I am about to switch over to my own sourdough starter once it gets going. I am not sure which reviews you are referring to. I don't put much faith in online reviews.