Home milled flour dough is different consistency, why and how do I fix it?
Hi! I just got my new Blendtec mill and milled flour last night. I milled 3 cups of red wheat, 2 cups of white wheat, and 1 cup of mix of oats, rye and spelt berries. I made bread using this mix , and making another one this morning. I noticed that dough is more liquidy, then when I used store bought flour.
Bread came out ok last nigh, except crust was very hard, and loaf size smaller the with store brought flour.
This morning I added additional 1/4 cup of flour, because dough was too liquidy. The bread came out with top caved in and middle little damp. I baked it on fruit and nuts setting.
Are there any rules for baking with home milled flour vs. store bought?