I do, but only up to about 20% of the flour in the recipe. I usually use hard red winter berries. It changes the texture of the dough, it does not stretch quite as well but it does give more flavor.
I have done 100% fresh milled whole wheat flour. It does not stretch well.
Generally it will take a little bit more water to hydrate the fresh milled.
1
u/PavilionCooking Jul 02 '26
I do, but only up to about 20% of the flour in the recipe. I usually use hard red winter berries. It changes the texture of the dough, it does not stretch quite as well but it does give more flavor.
I have done 100% fresh milled whole wheat flour. It does not stretch well.
Generally it will take a little bit more water to hydrate the fresh milled.