Do you grind FROZEN wheat berries in your stone mill (Mockmill, KoMo)?
I just purchased a Mockmill 200 and wonder if any of you who mill at home grind wheat berries straight from the freezer to help reduce temperature rise to the flour?
If so, have you encountered any problems... particularly related to condensation-related moisture fouling the stones? Any other issues?
I will rarely mill for more than 5 minutes at a stretch (1000g fine flour), and could easily shorten it further to five one-minute runs, taking only the portion needed from the freezer. That might not matter but perhaps the temperature change (from frozen berries to hopefully room-temperature ground flour) could happen quickly enough that condensation won't be much of an issue since the frozen berries won't be exposed to room temp very long before hitting the stones.
I'd love to hear anyone's experience with this. And I'd especially like to know if you've noted any improvement in breads made from frozen-milled flour vs. room temp-milled four. I'm open to being told that temperature rise to the flour is a needless concern!