October 14, 2019 - 3:02pm
Question about home-milled wheat berries
I recall reading somewhere that one of the problems with industrially baked breads is the undisclosed additives that are needed because the flour goes straight from the mill into the industrial bakery without a required/needed rest.
I've been milling wheat berries at home, and then immediately making dough from the whole wheat flour.
So should I be milling the berries x hours or x days in advance and then making dough after an x hour/x day rest?
Thanks!