what i'm literally doing right now, about 20 minutes before it's out of the oven. I mill my own grain, and maintain a sourdough. Sourdough culture is extremely forgiving.
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i only buy white bread flour. I mill hard spring and winter wheats, rye, emmer, kamut, einkorn, spelt, red fife, durum. The grain stays fresh a long time, and i have an american-made retsel, so i mill when i need fresh flour.
Edit: Just came out. 60% whole einkorn. Rye sourdough starter.