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We use our breadmaker a lot, for loaves and for dough, for pizzas, bagels and buns. I recently bought a grain mill and organic whole wheat kernels, planning to move to only fresh-milled wheat in all our baking. So far I'd been making things using a combo of flours I already had in the cupboard, to use them up (spelt, ww and white), plus some milled wheat. Yes I always added gluten it make it 'bread flour'. Everything turns out fine.

So after using up all our other flours, I milled some wheat today for pizza dough. I added gluten as usual. It did not rise in the machine, and was stickier than usual.

Talk to me. I'm afraid to use staight fresh-milled flour now, in breads etc, as I can't guarantee the outcomes. Help!
 
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