Hi there, Andreas! Freshly ground flour will absorb a lot more liquid than you'd expect, so you're going to have to do some experimenting. If the recipes that you're using aren't calling for fresh milled flour, you'll want to increase the liquid to account for this. A dough that is too dry will turn out quite dense and heavy, and also not rise very quickly or at all. To ensure that your dough is well hydrated, we'd recommend doing an autolyse so that you have some time to evaluate your dough and decide how much more (if any) water is required to make a nice soft, supple dough. We hope this helps and happy experimenting! Morgan@KAF

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