Hi Danielle, milling your own flour does introduce some variables into the baking process that may require minor recipe adjustments. I would aim to mill your flour as finely as possible, but you may still notice that your flour absorbs liquid a bit differently than commercially milled flour. This can be related to the protein percentage of the type of wheat you used, as well as how coarsely the flour is ground. For this reason you may need to tweak the hydration of the recipe slightly, but using freshly milled flour is worth it! Check out this blog post on milling your own flour for more information. 

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