Using fresh milled flour can be both exciting and challenging due to its distinctive properties compared to store-bought flours. One important aspect to keep in mind is that fresh milled flour contains natural oils, moisture, and all the bran, which can significantly affect how it interacts with wet ingredients. Allowing the flour to sit and hydrate fully with the wet ingredients before adding more flour is crucial. This hydrates the bran and reduces the risk of over-flouring your dough, which can lead to dry or dense results. Another key factor is gluten development. Freshly milled flour generally has less developed gluten compared to white or aged flours. The bran particles can act like tiny shards that cut gluten strands, making it even more important to spend extra time strengthening your dough. Techniques like the windowpane test can help you assess gluten development effectively during kneading. Lastly, it’s best to start slowly by substituting a small portion of your white flour with fresh milled flour. This gradual introduction helps reduce frustration while you adjust to its different texture and behavior. Even a partial replacement allows you to enjoy the nutritional benefits of fresh milled flour without compromising your baking success. By following these tips—patience with hydration, diligent gluten development, and slow incorporation—you'll gradually master baking with fresh milled flour. Remember, there is a learning curve, but with persistence and these strategies, you can create delicious, wholesome bread and baked goods that harness the unique qualities of fresh milled flour.