TIL that if you mill your own flour at home, then you must use it right away.  After a day or two it becomes 'unworkable' and then you need to age it (oxidize it) for 2-4 weeks to make it workable again.  Professional flour mills chemically age or "bleach" the flours to save time, but "unbleached flour" is essentially just flour that was allowed to age/oxidize naturally without chemicals as a means of stabilization.  Aged flours have better extensibility and better gluten properties, as well as being a more consistent product.

The reason I was having problems is probably because I was using home milled flour that was 3-4 days old 🤦.  I had no idea.