I make that fermented bread dough as well - it is actually pretty easy.
We make it up sometime during the day - whenever we remember. I tripled the recipe, so we always have a lot on hand - I have a fairly good sized family, who eats bread every day.
I make it with Hard White Wheat - you can get Prairie Gold flour in most grocery stores, and it won't taste nasty, it is pretty good stuff. I mill my own, but use the store bought stuff in emergencies (like now, our wheat mill is not working).
So anyway, we make it up and toss it into the fridge. The next day, we hack off a piece, shape it, and let it raise for a while, then pop it in the oven.
If we are in a hurry, we roll it out thin (1/4 to 1/2"), brush with some oil and sprinkle with a little garlic salt, and bake flatbread. It raises nicely even if you don't let it raise before baking this way, so you can do it in a hurry.
As long as you remember to whip up another batch every time you use the last piece, you'll always have dough available to bake more fresh bread.
I've owned three different wheat mills:
K-Tec - This was the most durable, made the finest flour, and was adjustable so I could make coarser flour if I wanted. Lasted us about 15 years, many extended periods of daily use. It developed problems with the housing that we could not repair - but the motor was still going strong.
Whisper Mill - just as loud as the K-tec, but VERY poorly designed. Had a tube that always clogged, and eventually broke because of the bad design. This one quit on us after just three years of use (ok, so we used it every day, but STILL!). I hated this one and would never buy another one.
VitaMill - Just a revision on the K-tec design. That is why we bought it, K-tecs were no longer available when we needed one. It had no texture adjustment, and didn't mill as fine as I'd like. It lasted three years, and then the heat from the motor burned a hole through the side of the housing, causing flour clogs that choked the motor. We repaired it twice, it has stopped working again and I'm not sure what the issue is this time. It was inexpensive, and I guess we got our money's worth out of it, we used it pretty much at least once a day, sometimes twice, for all those three years.
So we are shopping for a mill again, and I really miss my K-tec.
A quick word of warning about fresh milled flour - for the first 12 to 24 hours after milling, the flour will have a higher moisture content. It will sour more quickly, and your recipes may take a little less water if you are using flour that is right out of the mill.
Weight gain in the middle (specifically in the front of the belly), is usually sugar - that soda every day is enough to keep it stubbornly there. A half hour walk every day might be enough to compensate.
You don't lose weight in the same order that you gain it. Often that middle stuff is the hardest to shake because it is the part that is most strongly tied to metabolism issues.
