New to forum, not to baking

I've been baking breads (and pizza) for about 50 years, on and off, and have returned to it seriously. I have a good rye sour going and will use it with the occasional wheat bread, too. For the most part I know what I'm doing, but have a couple of questions about a subject I've not before encountered: grinding my own grains to gain the most fiber. I'll ask for answers on the appropriate place.