Picked a manual grain mill over electric, best decision for my sourdough

I had to choose between a $200 hand crank mill and a $450 electric one for my kitchen in Portland. I went with the manual because I wanted control over the grind size for my rye and spelt, plus no noise at 6 AM. It takes me about 8 minutes to mill enough flour for one loaf, and my forearms got stronger, no joke. The electric would've been faster, but the manual forces me to slow down and actually taste the difference in freshness. Has anyone else downgraded from electric to manual for baking and stuck with it?

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