We ordered a grain mill today. Country Living, with the handle extension, and the bean and corn auger. The reality of hand mills is that it is that it is a pain to switch grains, because there is always a bit left in the hopper, taking the machine apart to switch augers can be messy, but I wanted the flexibility. My biggest concern is that I should have ordered the repair kit, and an extra set of grinding plates too. Maybe next month.
About ten years ago, I had a Diamant, and wished I'd ordered the CL instead. The Diamant was BEAUTIFUL, and did do a good job of grinding, but was hard to adjust, and I didn't trust the finish to not get into the food. I gave it away for a cross country move.
I love baking bread, and usually make a loaf a couple times a week. For the last few years, I never ate what I baked because wheat (apparently) was giving me HORRENDOUS stomach aches. BF said they were tasty - I just had to take his word for it. Now, I don't know what is/was going on because over Christmas, our neighbors flooded us with cookies, and I was just too tempted and sampled a bit - and no bellyache. So, I've been eating some bread, and maybe I shouldn't, but its TASTY!
I originally learned to bake bread from Laurel's Kitchen, but, IMHO the Peter Rhinehart (spell ?) books are the best. My favorite is the one written after ( I think its called, The Bread Baker's Apprentice). His most useful advice, to me, was that once you have a viable sourdough type culture going, make sure to shake it often - several times a day when it is sitting out at room temperature. The incorporated oxygen will keep the culture healthy.
Happy baking.