Fresh milled bread flour vs flour milled for other purposes
I’m just dipping my toes into the fresh milled flour world. I’m on the hunt for a grain mill and I’ve narrowed it down between two mills; both Nutrimill brand. Looking at the impact grain mill or the classic. Looks like the impact grain mill is best for bread flour and the classic is good for more variety. My question is around the difference between fresh milled bread flour and fresh milled flour for general baking. Can I use the impact grain mill for bread flour AND any other baking needs? What is the difference between using the impact mill for all baking vs the classic?
I see myself milling flour for bread, pizza, naan, pancakes, muffins, etc. looking for some resources, but struggling to understand the difference and if I need the classic mill or if the impact mill will suffice.
Thanks in advance!