welcome, i'm so glad you're here

this is where i keep everything i bake with fresh milled flour. cookies, bread, muffins, pizza, whatever sounded good that week. if it's on this site i milled the flour myself, made it in my own kitchen, and ate it.

every recipe is written for fresh milled flour from the start. real measurements in grams, honest notes on the bits that trip people up, and no converting in your head before you begin.

who this is for

if you just ordered your first grain mill and you're a little nervous about it, you're in exactly the right place. if you've been milling for years and you want a recipe that works the first time, also the right place.

start here

fresh milled flour, explained is the friendly place to begin. what's actually inside a wheat berry, and how whole wheat and white flour really compare. there's a berry you can click apart and a quick quiz.

a guide to whole grains covers twenty five grains and legumes you can mill at home, what each flour tastes like, what to bake with it, and what the nutrients actually do for you.

converting recipes has a calculator that does the maths for you. put in what your recipe says and it tells you what to mill, what to keep, and how much extra water to add.

what i use is the mill, the mixer and the scale behind every recipe here, plus a side by side comparison tool if you're still deciding.

have a poke around, find something that sounds good, and go bake it.