Sparse documentation on 100% freshly milled breads... Reason?
Having gotten a stone mill at home recently and having found a source for organic wheat berries that cost less than non-organic store bought flour, I tend to have the desire to utilize as much freshly milled flour as I can, for whatever health benefits may be there as well as cost effectiveness.
It seems though, that there is so little documentation about recipes and tricks. Surely breads made with all freshly milled flour are closer to traditional and ancient breads. Most recipes I find use 100g freshly milled flour, or something similar. Is there a reason? Is it simply not possible to make breads we are accustomed to and that can wow us in the modern age utilizing all freshly milled flour? Similar to how ancient beers would not be as desirable as the beers modern techniques can provide (this is a bit derivative since aging beer can be good and this doesn't necessarily correlate to the quality/freshness of ingredients, but it's close enough).
Is this the reason? Or is it uncharted territory still that hasn't gained momentum in the scene? Am I pretty much on my own left to experiment and only find out what is and isn't possible relative to the specific grains that I have and how they react? I've got a 100% freshly milled sourdough loaf about to go in the fridge overnight before baking tomorrow. The sourdough loaf was a YouTube recipe I followed as closely as I could utilizing some freshly milled flour and mostly store bought, lots of differences along the way, I basically winged it the entire way except for the percentages.
I did sift a good bit of the bran out from the majority percentage flour. So far I've done 100% freshly milled blueberry muffins, and 100% freshly milled banana bread. Definitely a lack of a rise on the muffins, probably the best banana bread I've ever had.
Next up I'd like to work on a 100% F.M. buckwheat loaf (maybe 50-100g buckwheat)... If this is possible. If I have to temper my expectations as to how I can utilize fresh flour I will.