oh that’s very odd! My 200 shoots out very fine flour (and I sometimes mill rye as well). I do keep my set as low as it will go (at 0). Have you tried that?

Hi Mike, I’m not understanding? While they are often on backorder and shipping can be delayed, it looks like all models are available now and should ship 1-2 business days after you order?

A stone mill allows for greater variety in texture output. So with a stone mill you’ll be able to mill fine flour all the way through cracked grains. You are correct that impact mills are great at making fine flour, but don’t offer many other texture options. My recommendation for you would probably be the Mockmill 100 (https://soulyrested.com/mockmill/). It’s budget friendly, mills a large variety of grains and textures, and is on-demand style which is my preference. The only difference in the mockmill 100 and the mockmill Lino 100 is the look and the price. The model is the same inside.

Yes! I have (& there is a section in Fresh Flour University all about this). Best advice I give: Weigh your sprouted wheat berries after dehydrating them and make sure your final weight is close to when you started. That will help you verify you’ve gotten all the moisture out, so your grain mill won’t be negatively impacted by moist berries.

Sadly, most grain mill producers are having a really hard time keeping mills in stock. (Also, yay that the nation is tuning into how important this is!) But I promise you will NOT regret the wait… it’s a great mill!