Heading North we visited an old mill! It has a gianormous water wheel of some thirty odd feet in diameter. They still mill flour with their stones, and polenta and such too. Awesome timber frame construction. cool to watch em work, and to hear about it. As you mill the miller feels the grain – rule of thumb! – to check its consistency. And then they also smell to make sure it isnt burning. And they adjust the water, flow rate, and height of the stones to get just the right flour consistency, from 3 sheets of paper pastry flour to 14 sheets of paper polenta – amazing.