@Jonkertb Good morning! I also have a Mockmill 100 and have been grinding my own flour too. I had the same question when I started baking. I agree with @Fermentada. The simple answer is to weigh out the the weight in berries that the recipe calls for. No matter what the volume of the flour is after grinding it in your Mockmill, you’ll have the right amount.
As for recipes baking breads with yeast, I found many of the recipes here on Breadtopia give yeast or sourdough measurements and instructions as well as measurements for ingredients by both weight and volume. Of course that depends on the author of the particular recipe you’re looking at, LOL! Not everyone uses the same method. Some people measure by volume; some by weighing ingredients (that’s what I tend to do); and some by using baker’s percentages (I haven’t a clue how to do that. Math was never my “thing”). If I remember correctly, when I first started checking out recipes here on Breadtopia, the amount of yeast used in the basic no-knead bread recipes was 1/4 teaspoon unless using sourdough. If using sourdough, you simply didn’t add the yeast.
Salt seems to be measured out in small enough increments that providing a weight is more difficult. For bakers like myself who have to bake lower sodium, I tend to cut the amount of salt in the recipe down to a third of the amount in every bake I do. If the recipe calls for 1-1/2 teaspoons of salt, I use only 1/2 teaspoon of salt. I have personally found that using 1/3 the amount of salt in my recipes allows for the flavor boost necessary by the use of the salt without compromising health issues. At least, that’s worked for me. If the amount of salt is listed by weight, I still use 1/3 of the amount listed and will weigh out my salt though I’m not so sure how accurate my scale is on such a small amount so I tend to be very light-handed when it comes to adding salt.
This is the basic no-knead sourdough bread recipe with measurements by weight. Unless I’m mistaken, you can easily substitute 1/4 teaspoon of instant yeast instead of using sourdough and simply add in the instant yeast to your dry ingredients and stir before adding the liquids. https://breadtopia.com/sourdough-no-knead-bread/
This is the basic no-knead recipe using yeast. In the recipe, Eric does mention the weight of both the white bread flour and the whole wheat flour. Though water is listed by volume, the weight of 1-1/2 cups of water is 12 ounces. https://breadtopia.com/no-knead-bread/
I hope I’ve been able to help a bit and not make things more confusing. In my zeal to be helpful, that can sometimes happen, LOL.