Chris3jam

1. There are complex chemical reactions and changes that take place during the baking of the bread, even the milling of the wheat. The types of ingredients changes things, even. The bread (after baking) will be fine and the nutritional value will not change, until the mold starts growing.
2. Don't wrap bread in plastic. Wrap it in paper. . . you know, like a brown paper bag? More exposure to air will make it go stale, just like other breads.
3. The noise level depends upon the type of mill you get. You can mill all the flour you need for a day or two, all at once, and keep it in the freezer.
4. Soft wheat is best for quick breads and cookies and other things that don't need a gluten structure and high protein. Hard wheat is best for yeast breads and other baked goods needing good and sturdy structure (it is higher in gluten and protein).
5. You should not need to add any more gluten.
6. You need to kind of get used to the difference first. Start out by substituting cup for cup. But, because of changes in humidity and other environmental factors, you will always need to "eye-ball" things. But, that's true for any flour. Give it more time to absorb liquids, since it's higher in bran, and that takes time to absorb. For instance, if you think you have the perfect consistency right after you mix it up, and before it has a chance to sit, you will end up with a crumbly, drier product. Always starts out stickier and looser than you want it. . . . the bran takes time to absorb the liquid.
Bonus answer! -- Give it time! Do not rush it! Never make a yeast bread in an hour. . . that's not near enough time to "soften up". And, even let your quick bread batters 'soak" for at least an hour.