1. What is freshly milled flour? Freshly milled flour is made by grinding whole wheat berries (the entire grain kernel) shortly before use. Unlike store-bought flour, which may sit for months or be stripped of the bran and germ, fresh flour contains the full nutrition and natural oils of the grain. ⸻ 2. How is it different from store-bought whole wheat flour? Store-bought flour is often processed and shelf-stable, which can reduce flavor and nutrients. Freshly milled flour is more aromatic, flavorful, and nutrient-rich, but also more perishable. ⸻ 3. What are the benefits of using freshly milled flour? • Higher in fiber, vitamins, and minerals • Rich, nutty flavor • Supports better digestion • More sustainable and less processed • Allows you to choose specific grains (spelt, einkorn, kamut, etc.) ⸻ 4. Does it behave differently in recipes? Yes. Freshly milled flour tends to: • Absorb more liquid (increase hydration slightly) • Make doughs feel “thirstier” or stiffer at first • Have a coarser texture than refined flour Allow recipes a little time to hydrate (“autolyse”) before kneading or shaping. ⸻ 5. Can I substitute freshly milled flour 1:1 in recipes? I would recommend subbing 1.25 cups of fresh milled flour for every cup of all-purpose flour (or typical store flour). If you are struggling to fully convert: • Start by replacing 25–50% of the flour, then work up to 100% • Increase liquids by 1–2 tablespoons per cup of flour • Allow resting time after mixing to help the dough hydrate fully ⸻ 6. How do I store freshly milled flour? Fresh flour is perishable due to the natural oils in the grain: • Store in an airtight container • Keep in the fridge (up to 2–3 weeks) or freezer (up to 6 months) • Use within 7–10 days if kept at room temperature ⸻ 7. What types of flour can I mill fresh? You can freshly mill wheat (hard red, hard white, soft white), spelt, rye, einkorn, kamut, and more. Each grain has a unique flavor and best uses, but many are fairly versatile. ⸻ 8. Do I need a grain mill to use fresh flour? No! If you buy flour that’s already freshly milled, you don’t need your own mill—just be sure it’s been milled recently. If you’d like to start milling at home, small electric mills are available. ⸻ 9. Can I use freshly milled flour in cakes and pastries? Yes! For lighter textures, try using soft white wheat or sift the flour to reduce the bran content. Spelt and einkorn also work beautifully in pastries. ⸻ 10. Why does my bread turn out denser? Whole grain flours, especially fresh ones, are heavier and absorb more liquid. To improve rise: • Let the dough hydrate longer • Knead thoroughly or use stretch-and-fold methods • Add vital wheat gluten if needed for more lift