Freshly Milled Recipe Compendium

Hello all,

I'd like to have a single source of recipes for baking with freshly milled flours. I hope for this to be a compendium of sorts, no discussions if possible, strictly recipes. After seeing some freshly milled successes on here, I have become invigorated again after failing a freshly milled breadstick recipe.

- Subject of comment needs to be the name of item being baked

- First, amounts of ingredients listed, as well as what is freshly milled. Without noting freshly milled next to the ingredient name it will be implied that it's not.

- Critical information on the milling of the flour. Grains kept in freezer, double milled (coarse, then fine), sifting, percent extraction, aging, anything you need to comment on about the grain/milling, from storage to baking.

- Lastly, step by step baking instructions, staring with milling instructions, every time.

Please let me know what you think and if this is the proper place to begin this thread. I really look forward to hearing some of your successful freshly milled recipes. I feel like this is a good way to weed and sort things out, because nobody, I assume, would post a failure recipe, just as I wouldn't post my failed breadsticks recipe. I'm hoping the detailed inclusion of variables will help mitigate as much variance as possible, since whole wheats can be tricky!