Kamut off tasting pre-ground vs fresh ground
Do any of you grind your own Kamut (specifically that brand, not just khorasan wheat)? I'm curious if you've tried grinding your own flour and then also purchasing pre-ground flour from Kamut. I'm curious because I've for years ground my own Kamut. It's the primary grain I use in my home bread business. However, my orders have surpassed what I am willing to grind myself. Last time it took me two days to grind the flour. Too much effort, mess and issues with my lungs to be willing to keep doing that. I went ahead and ordered pre-ground Kamut directly from the Montana milling company. I just am making my first round of breads and the flour has a very different smell, taste to it than what I've come to know for years. It's kind of grassy, a bit on the bitter side. I cooked a small amount of dough in the pan to see what flavor it would have and most of that grassiness goes away, but after years of tasting this flour I can certainly still tell a difference. The bags have a date (I think it's the date at least) of being packaged last November. Not ideal, but that isn't necessarily crazy old for flour. Have I just been spoiled with fresh ground???? I'm not sure what to do. I have 250lbs of this flour and I'm not sure what my customers will think. I'm sure the sourdough culture will mask some of the flavor once it's had time to ferment, but maybe not.
Anyone have thoughts???