Yup, that is the K-tec mill. I was just on there, found the same listing and bookmarked it for myself.
Diet soda is nasty stuff, especially with aspartame. It can, and does, cause male impotence. I don't want to go into exactly how I know that, but believe me, we tested and it was definitely the issue - a repeatable effect.
I order wheat in bulk online, from WaltonFeed.com. There are lots of other places too, just be aware that shipping will usually double the price. But if you buy it locally, you'll be paying $20 for 50 lbs anyway. Go ahead and get it in bulk if you know you'll use it, because it keeps just about forever if it is in airtight buckets. I order it in bags, and put it in plastic storage buckets when I get it. Much cheaper than buying it sealed in buckets, and still stores for years that way.
If you know any Mormons, you can ask them where to get wheat in the area, they may know. I've found it in Wal-Mart, HEB, Costco, etc, at times, but not consistently.
Some more rules for fresh milled flour:
1. Make sure you store it in an air-tight container, obviously.
2. Don't store it for more than 2 weeks on the countertop. It loses too much nutritional value and starts to go rancid. If you are mixing a batch of dough every few days, you'll use up a mill-bin worth in that time. If you are baking less often, you might not.
3. If you need to store it longer than 2 weeks, you can triple that time by storing it in the fridge, or make it last 6 months or more if you store it in the freezer.
A little about yeast now...
Yeast is cheapest if you can find a place that sells it in 1 or 2 lb bags, it is WAY less expensive than the little bottles or packets in the grocery stores. I buy this 3-5 bags at a time and keep them in the freezer. You'll only need 1 bag at a time, but still keep it in the freezer and it will last pretty much forever, even AFTER it is opened. You can measure out what you need and toss it right into your water in the bowl.
Another simplification... Put your warm water into the bowl, add the yeast, and let it dissolve, then add the rest of the ingredients on top. Saves on dishes, faster and easier than fussing with multiple dishes like they always show on the cooking shows.
You can use a bread machine if you want. Use it to do the mixing one night, pop the dough in the fridge. Next day, put it back in and restart the cycle and finish the baking - the extra kneading won't hurt a thing, and it raises slowly in there so it will do a nice job. This is what my Mom is doing.
Nice thing about that fermented bread - it takes so few ingredients that you almost always have the stuff to make it!
We've used it for cinnamon rolls, pizza dough, pocket dough, fried bread, seasoned bread, cinnamon bread, and we've even rolled it really thin and made crackers from it. We pretty much don't bother making any other kind of dough, it works well whether you do the hot water bake at 450 degrees, or whether you do a fast bake for 30 minutes at 375 without the pan of water (we do that for everything except plain crusty bread).
But good info for the future.
These are my favorite kinds of threads. 
