What changes should I make to account for using fresh milled flour instead of store bought?

I was given a little grain mill for Christmas which I’m really excited about! I made my first loaf of bread with fresh milled wheat berries (I used a mix of hard red wheat berries and kamut, about a 2:1 ratio), and while the loaf tasted great, it was half the height of my usual loaves. What changes do I need to make to have it rise right when using fresh milled flour instead of store bought? More water? More starter? Increased rise time? All advice is appreciated! :)