I just received a Nutrimill, and have been been using it for the past two weeks.  I've read that freshly milled flour absorbs MORE liquid than store-bought.  However, it seems like the opposite thing is happening to me!  For some reason, it seems like my dough is much stickier than usual, and I end up adding more flour.  I've used the recipes before (from Reinhart's Whole Grains book.)

The only thing that I can think of is that I'm using the flour right after milling it, without giving it a chance to "settle."  Therefore, it almost feels like I'm using sifted flour.  Does this make sense?  

I'm a beginner (although I'm coming to think I might always feel like a beginner at this!) so any suggestions are welcome!