Where to begin
Hi all you wise bakers,
I've been baking for years and make all our bread, and now I'm ready for the next step of milling my own. I have a mill and wheat but am not quite sure where to start, as I read about bigas and starters and soaking the dough (I don't usually use starters except for sourdough). My plan had been to start replacing the store-bought flour with home-milled in my usual recipes. Once I've mastered milling and become more of a whole grain snob, I planned to get more into techniques. But am I getting the sense that it is necessary to use recipes and techniques specifically intended for newly-milled flour? If so, can you recommend some good beginner recipes or resources - are you all Peter Reinhart fans?
I know no one has time to detail for me how to make whole grain artisan bread, but I'm hoping you can point me in the direction of where I should start, as someone who's comfortable with baking/ breadmaking, somewhat new to starters, and knows nothing about milling!