Resources

Welcome to our resources page! Here you’ll find helpful links and materials to support your fresh milled flour journey—so you can keep practicing and baking with confidence at home.

SUPPLIES

BOOKS

GRAINS

LOCAL


Sandi's Breads
1976 Laudermilch Rd.

Palmyra, PA 17078


Mast's Health Cupboard
484 W Washington Ave

Myerstown, PA 17067


Dutch-Way Farm Market

649 East Lincoln Avenue

Route 422 East

Myerstown, PA 17067


Country View Grocery

1941 Horseshoe Pike

Annville, PA 17003

FAQ's

  • 1. What is fresh milled flour?

    Fresh milled flour is flour made by grinding whole grains shortly before baking. It contains the bran, germ, and endosperm, unlike most store-bought flour, which is aged and stabilized.

  • 2. Why does fresh milled flour behave differently than store-bought flour?

    Fresh flour is “alive.” The natural oils and enzymes are still active, which means:

    • It absorbs more water, more slowly
    • Gluten develops more slowly
    • Dough and batters may feel softer or stickier at first

    This is normal and expected.


  • 3. Does fresh milled flour need more water?

    Yes. Most recipes require 5–15% more hydration when using fresh milled flour. Water absorption also increases over time, especially after resting.

  • 4. Can I substitute fresh milled flour 1:1 for store-bought flour?

    Not at first. It’s best to start by replacing 25–50% of the flour in a familiar recipe, then increase as you gain confidence. It also may be that you can adapt a recipe for 100% fresh milled flour by combining different grains or varieties of wheat. This will require some experimentation, but can be very rewarding.

  • 5. Why does my dough feel wet or sticky at first?

    Fresh milled flour absorbs water more slowly. After a rest or autolyse, the dough will often feel firmer and easier to handle without adding extra flour.

  • 6. Is fresh milled flour healthier?

    Fresh flour retains more naturally occurring nutrients, including vitamins, minerals, and beneficial oils found in the grain’s germ and bran. Storage and handling affect how long these nutrients remain intact.

  • 7. How soon should I use fresh milled flour?

    For best flavor and performance, use it within a week. If not using right away, store it in the freezer and bring it to room temperature before baking.

  • 8. Does fresh milled flour contain preservatives or additives?

    No. Fresh milled flour is simply whole grain—no preservatives, bleaching agents, fortification, or dough conditioners are added.

  • 9. Can I bake with only natural ingredients using fresh milled flour?

    Yes. Fresh milled flour works beautifully with natural ingredients such as:

    • Wild or commercial yeast
    • Sourdough starter
    • Honey, maple syrup, or raw sugar
    • Butter, oils, eggs, and dairy

    It often reduces the need for additives because flavor and structure come from the grain itself.


  • 11. Why do some recipes with fresh flour skip conditioners or improvers?

    Fresh flour already contains active enzymes and natural oils that help dough performance. Long fermentation and proper technique often replace the need for commercial dough enhancers.

  • 12. Can I use fresh milled flour in quick breads, muffins, or cookies?

    Absolutely. Quick breads and batters are often the easiest place to start because they don’t rely on gluten development the same way yeast breads do.

  • 13. Is fresh milled flour gluten-free?

    No—unless the grain itself is gluten-free (such as buckwheat or amaranth). Wheat-based fresh flour contains gluten.

  • 14. Why does fresh flour taste stronger or nuttier?

    Fresh milling preserves natural oils that are removed from commercial flour. These oils, along with other compounds in the bran and germ contribute to deeper, more complex flavor.

  • 15. What’s the biggest mistake beginners make with fresh milled flour?

    Adding too much extra flour too soon. Rest the dough, add water gradually, and trust time.