Fresh Milled Flour

I live near a Harry's Farmers Market that has a small flour mill. It has hard and soft wheat and you basically stick a bag under it and hit the button. It kind of works like a coffee grinder.

I keep thinking about it, but I haven't tried it yet. I could use some advice on using the flour. Should I grind the flour and use it quickly, or can I get a lot and store it for later? Also, should I adjust the recipe for water or add some barley flour for the enzymes? Anything would be helpful.