With help from this forum, I have been able to get good results with the tartine basic sourdough recipe.
Recently, I have been milling my own wholemeal flour, and this has thrown my hydration comletely off. For the standard 'white' flour, I am still using the same store-bought brand.
I use the flour around 2-4 hours after milling, and although the consistency of the freshly mixed dough resembles that when using store-bought flour (from the same supplier as the corn I mill), the finished results are drastically different. Usually the dough ends up being wetter, but there have also been a couple of times when it has been drier. In other words, the finished consitency is much less predictable.
I realise I need to keep trying and learn from experience with the milled flour (get to know it), but my question is, are there others who have had similar experiences when starting to mill their own flour?