Martin, great article! I've been a volunteer formula formatter for the Bread Bakers Guild for a few years and have heard class instructors mention the difference freshly milled makes in the end product. I finally purchased a mill and use it frequently, especially in French and German rye breads. I can confirm there's a huge flavor improvement provided by fresh-milled flour. I just purchased some Khorasan wheat berries to try in bread. Is there anything I should know about using this ancient wheat in bread making before just substituting it 1:1 for modern whole wheat?

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