Home milled WW flour -- should I wait some time before using it for bread?
I've been milling my flour at home for a few months (mostly red fife wheat) to excellent result with sourdough starter. I was telling an acquaintance about my experience, and he suggested that he'd heard that you should not use fresh milled flour right away, but should wait some (unspecified) length of time and it would be "better". I've been pretty happy with what I've been doing, but "better" would always be better!
Anyone have any experience with experimenting before I dive in?