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Stand-alone has longer guarantee and can go faster.
I think roller milled flour is really useful so I have that as my base (though do on occasion make 100% home stoneground wholemeal loaves).
Stoneground white isn’t as pure white as roller milled. So I still use caputo blue for pizza. But this is more because I fucking love pizza and don’t want to fuck around with something on the rare occasions I get to make it. One day I should make two batches of dough - caputo vs sieved home ground and do a side by side comparison but it’s difficult as they’d both prove at very different rates.
dancing james
That's great, ta.
Do you use it for pizza flour too?
We do have a KitchenAid but it's not much extra to get a stand alone unit - is that a better option?