I spent a considerable amount of time grinding wheat berries for the bread. We discovered that when we use the grinding stones on the wheat berries which are small stone like granules compressed to make one stone, that the little stone granules were falling off into our ground wheat flour. I will contact the manufacturer and ask them what they suggest. I bought our grain mill second hand and do not know if this has to do with the age of the stone or not. I will know more later. I switched to using the steel blades for grinding the wheat berries but found that they are not nearly as fine and leave almost a half a berry of the wheat after it has gone through the mill.
After a bit of trial and error or I should say testing with the yeast which I believe is not in it's peak the result was a beautiful bread dough, which rose perfectly. I am testing two types of bread pans to decide which I prefer bread from. The first a stoneware pan and the second a glassware pan. I did not draw a conclusion yet from them.
And finally dinner tonight..... a tried and true recipe for delicious spinach and chicken quiche topped with Colby Jack cheese. Very good!