Getting Started With Freshly Milled Flour

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If you're new to baking with freshly milled flour, welcome! Fresh flour is nourishing and flavourful - but it does behave differently than store-bought flour. A few small adjustments will make a big difference in your success!

This is one of the most important tips: don't convert a white flour recipe right away.

Fresh milled flour:

o Absorbs water differently

o Develops gluten more slowly

o Needs more rest time

Choose a recipe written specifically for fresh milled flour so you can learn how it is meant to behave. Once you're comfortable, adapting recipes becomes much easier. It is also helpful to begin with muffins or more forgiving recipes instead of jumping right into bread!

Fresh milled flour is lighter, fluffier, and more variable than commercial flour. Measuring by cups can lead to inconsistent results from bake to bake. Use your kitchen scale for best results!

Freshly milled flour benefits greatly from an autolyse-a rest period after mixing flour and water (before adding salt or yeast/sourdough).

Why this matters:

o Bran softens and hydrates

o Gluten begins developing naturally

o Dough becomes smoother and easier to work with. A 30 minute autolyse can dramatically improve texture and structure.

Freshly milled flour absorbs more water than white or store-bought whole wheat flour. Your dough may feel sticky at first – but resist the urge to add extra flour right away and allow your dough to rest instead. Higher hydration leads to a softer crumb, better oven spring and less dense loaves. Recipes specific to FMF should account for higher hydration. 

Check if your baking is done by using a thermometer to check the internal temperature. Familiarize yourself with the recommended internal temperatures for different types of baked goods.

Freshly milled flour is robust, which can place a greater demand on mixing equipment compared to refined flour. When using household stand mixers, mix at slower speeds and monitor for signs of strain or overheating

For heavier doughs, consider mixing in shorter intervals, allowing the mixer to rest as the dough hydrates. Dough can also be finished by hand kneading between rests, supporting proper development while reducing mechanical strain. Always follow your mixer manufacturer's operating guidelines.