We took our soft red winter wheat to the mill in English. The mill took a share of the flour for the milling and sold it to non-farmers and the local grocery stores. The flour was fine for making gravy, biscuits, pie shells, and cakes, but we had to buy flour made from hard wheat to make yeast bread. That type of wheat is grown in Oklahoma, Kansas, and Colorado over winter. Hard spring wheat is grown in Minnesota, Dakotas, Montana and Canada.
Hard wheat contains more gluten protein which is needed for a good rising yeast bread dough.
Making bread on the farm will be linked here soon. The flour mill in Lanesville did not close until 1978 when forced to do so by the government bureaucrats. I happened to be there when they were cleaning the Lanesville mill for the final close. Tourist versions of the old grist mills that were so important to the pioneers are still operating at Spring Mill State Park and Squire Boone Caverns. John Eddleman, my first ancestor in Indiana, built and operated one of the early grist mills on Little Indian Creek.