What milling grinder do you use and how would you rate it? Where did you purchase? Pros and Cons. Why do you mill? What grains do you mill? Anything else I should know? Thank you.

Today's ball of dough consists of 240g water (28°C), and 90g starter mixed together. I then added 375g flour, and mixed until the flour was damp before adding 7.5g salt. I mixed slow in a stand mixer to build up some gluten. The temperature of the dough was 26.4°C at 11AM when I covered it and put it into my warm cabinet. Then I fed my leftover 10g of starter with 45g flour and 45g water, and placed it into the same cabinet. The starter more than doubled in 7 hours. The water is all the same filtered water. The flour is all from the same container. There's a higher ratio of starter to flour/water in the ball of dough than in the jar of starter, yet the dough shows no action, or rise. Here's a photo (fork for scale) of the dough after 11 hours. There was no rise in the bowl. I turned it out onto the counter just this once. It has decent gluten (stretches to see-through), but no bubbles. I stretched it out just this once, then folded and rolled it, just to get a good look. It's now back in to the warm cabinet, which has been between 26.8°C and 27.2°C all day. Does anyone have any thoughts on what's going on here? I'm happy to leave it there all day tomorrow if needed. I don't want to put it into the fridge until it's actually doing something that looks like growth.

I made pizza yesterday. Of course I forgot to take a picture! But the crust wasn't as light and fluffy as the fresh-milled yeast crust that I make that wows us every time. I let the dough rest and rise for eight hours before baking, as the recipe suggested, and it hit the lid I put over the bowl around hour seven. I guess I'll use plastic wrap next time! Sourdough seems to rise way better than yeast bread, but that may be because I'm giving it more time. I did add a smidge of yeast along with the starter again. I prefer hard white wheat for pizza but all we have right now is red. Could that be a reason for the difference? How do I get my sourdough crust to be more light and fluffy? Should I just play around with different recipes until one produces the results I'm looking for?

I'm so sad - my starter got the dreaded orange/pink mold. In just a day! I'm curious how and why it happens? I left my fed starter out for a day and a half but didn't use it to bake like I usually do. I normally feed and mix my dough same day then put it back in the fridge. Was it just out too long? Thankfully I have a lot of dried starter that I can hopefully rehydrate, but I'm so bummed nonetheless!

My loaf has a pretty tight crumb. Its not dense, texture-wise, its nice. But I was expecting it to open up more. Did it not rise enough before it went into the fridge?