Home Milling Confusion!
I'm just getting started in milling my own grains and I wanted to be certain I know what I'm doing. I've read some conflicting reports from all over the web and I have a few basic questions that I'm still unclear about.
Any help is of course appreciated.
1. Is it recommended that I freeze my whole grains before using or storing? How long should I do this? I've read that a 48 hour freeze will kill the eggs of any critters that may be in there but I've also read that it's not much of an issue.
2. What is the best grain storage solution? Is it best to simply leave the grains in the freezer or in glass canisters or in food-safe buckets with gamma lids? I've also read not to store my grains on a concrete floor and that I should put a few bay leafs in with the grain. Obviously, I'm a bit confused here.
3. Should I sift my grains before milling? Are stones and other seeds common enough to be a concern? If so, what is the appropriate sized sifter and where can I find one?
4. Once I mill my grains is it recommended that I use the flour immediately as instinct suggests or, as I've read here and there, that I should wait for some period, aging the flour to some degree? I've also read that some grains should be soaked before milling. Another confusing issue.
5. Are there any other hints that the home miller should be made aware of?