Roller vs Stone Ground
Suppose I have a patent flour - roller ground - that is labeled as say 80% extraction. And suppose I get some stone-ground flour from the same wheat and sift it to 80% extraction. What will be the practical difference between these two? I'm sure the size distribution of the flour particles will be different, and I expect different millers to get different results, even for the same general process. But beyond that, won't there be a clear difference between the roller and stone ground flours?
And is the practical difference between roller and stone ground different between wheat and rye flours?