New Nutrimill - In Search of Pointers
My new Nutrimill arrived last week and I haven't had a chance to try it. My next order of business will be to go to the natural food store and order a quantity of wheat and give it a whirl. I guess I'll start small - 25 pounds, plus a few pounds of variety grains. I'm seeking pointers, and that's how I found this site (and this is my first post - I'll introduce myself elsewhere). I read Cliff Johnston's extensive posting on his experimentation with aging the flour. I'll definitely try out his No-Knead Rye Bread.
What else do I need to know? Storage. I have several plastic buckets, but they're not food grade. How bad would it be to use them? How do others store their great quantities?
I've heard that it takes longer for fresh-ground flour to absorb liquids. Do I understand that correctly? Is that something that aging addresses? Perhaps if I let the dough sit longer - rising at a cooler temp? - then I wouldn't need to let the flour age?
What other surprises await me? And why does the Nutrimill come with such a cheesy manual? I thought it would address the differences between store-bought flour and fresh-ground flour, but the recipes look like any recipes lifted from any cookbook.