My Country Living mill arrived and I ran out and purchased a 50# of Winter White wheat. Participating over on Mellowbakers, I made the light rye with freshly ground rye and wheat (instead of the high gluten). That loaf did nothing for me. Guessing I had to get my feet on the ground, I made one of my favorite multigrain loaves, substituting the freshly ground wheat for the white flour. When I say "freshly ground." it went from the mill right into the mix once all the wheat was milled. Once again, I wasn't happy. The problem isn't the crumb or texture, I could deal with that, it's the flavor. I don't know how to explain it, but it was like a totally different bread, not even in the same family. For example, the bread has some honey and brown sugar in it, normally resulting in a slightly sweet product. The loaf made with the freshly ground wheat wasn't sweet in the slightest. That masking of the sweetness wasn't the only issue, but I can't put the others into words.
I haven't seen anyone else express a distaste for the results of freshly ground flour so I'm in a quandary. It's not red wheat, so I can't blame it on bitterness. Does anyone have an idea? I'd hate to put the mill up on eBay :(