Great article. I appreciate the extensive research though having links in nearly every sentence is distracting. I’ve been making bread with levain starter for several years. But my friend and bread mentor, the source of my 35 year old starter, bought a countertop stone grinding mill and it completely changed my understanding of working with whole grains. Bread made with supermarket flour tastes awful to me now.
I don’t have the space for a mill but I have been ordering stoneground flours and they completely changed my understanding of bread making. For example, the metal rolling grinding done on a commercial scale actually partially cooks the flour (it generates heat because it is done at speed) which totally messes up its ability to generate gluten.
It’s an endless learning experience!