Local Fresh Milled Flours
I've recently been given the wonderful opportunity to experiment with a local farmer's recent wheat harvest. He just started growing wheat, and doesn't bake much himself, so he's looking for some practical feedback.
He gave me ten pounds each of hard red spring wheat, hard white spring wheat and soft red winter wheat.
I've got some ideas of my own, but curious what yall might think
Also, I've never used fresh milled flour before; anything to keep in mind (keeping it cold, lack of enzymes, etc.)