I came across a company that offers "unifine" milled flours a while back, and they seemed to be quite proud of that. So I decided to get my nerd on and start researching. Looks like it boils down to a different mill design where, instead of grains being crushed or ground (which produces heat, which can then alter the oils, which can then alter the flavor of the bake), the grains are instead impelled at high speed and shattered into a bajillion little bits against ceramic targets, and all the above ill effects are neatly sidestepped.
Okay...sounds cool, but does it really matter? I've tried baking with both (this was around the start of my sourdough
kick a year and a half ago, so haven't really experimented beyond that), and I haven't noticed a difference. The texture of the unifine flour itself is perhaps a bit more consistently fine, but in the end the breads seem to turn out about the same. I've been using 100% whole grain wheat (red).
So my question here is: Has anyone else tried this and noticed a difference worth caring about? Thanks!