Heat and milling
I am using a grain mill my dad bought in the early 1980’s. It is a high speed mill called Magic Mill III. It heats up the flour to around 125dF. Is this detrimental to the nutrients and how does it compare to a stone mill like the KoMo? Otherwise it does a pretty good job even if it sounds like a jet engine starting. Thanks in advance for any information.
Source: Fresh Loaf