Nutrimill newbie from Florida
Hello everyone. I live in the Tampa Bay area and have been baking simple breads off and on for the last 20 years, sometimes with my Zojurushi and sometimes by hand - but I would not call myself an expert by any means. I bake bread because I cannot stand the stuff that passes for bread at the grocery store and I cannot afford to buy everything at the bakery. I love whole grain breads and I especially love sourdoughs!
I just purchased a slightly used Nutrimill from a friend of my sister and I am really excited about grinding my own flour. I have hard red and white wheat on order, but don't have any grain to grind yet, so I am still baking with King Arthur. I found this site while trying to research how (if) I could use fresh flour for sourdough (several people told me fresh flour would begin to go rancid almost immediately after milling). From what I have read here, it shouldn't be a problem and I am certainly going to try.
I now have a 3 day old sourdough starter developing (based on Gaarp's great sourdough tutorial) that I hope will be ready for baking with by the beginning of next week. Right now, I am just waiting for it to double! If this is successful, i am thinking I may try a second starter with my fresh milled flour when it arrives. Would the two starters develop different tastes/characters or is it just the wild yeast in my kitchen that creates the flavors?
This is a great site for information and inspiration -