First time grind - couple questions
I'm ready to try grinding wheatberries into flour for the first time. I bought the KitchenAid Grainmill. I know it's not everyone's first choice, but I did a lot of research and to start me out it's what I picked, I have the 7 quart heavy duty KitchenAid.
I have 5 pounds each of soft/hard white wheat berries, Palouse brand.
I will be using the flour in Tartine recipes, probably basic country while and perhaps a more whole grain wheat from Tartine 3. I also bought a sieve to turn some of the grind into "high extraction".
1) when should I grind, how close to my dough mixing?
2) I'm thinking i should use the finest setting on the grain mill?
3) any reason not to grind all my wheat and store it?
Any tips for this first timer? BTW this is my first post on the forums too, I've been a lurker for a while.