When I first started converting my recipes to freshly milled flour, I was expecting more of a learning curve. But what I didn’t expect was how much better everything would taste. From hearty sourdough sandwich loaves to the most tender cinnamon rolls, freshly milled flour has completely changed my approach in the kitchen.
I’ve been milling and baking with freshly milled flour in my cottage kitchen since 1999. With just a few simple tips, you can start converting your favorite recipes with ease and confidence. I use hard white wheat, hard red wheat, soft white wheat, and soft red wheat for most of my baking.
I also love using ancient grains like einkorn, spelt, rye, emmer, and kamut for extra flavor and nutrition. Einkorn adds a buttery note, while kamut brings a chewy texture to breads. I often blend in 20% kamut wheat berries when making my beginner sourdough sandwich bread.
This bread is soft, hearty, and easy to make—no seeds or extras required unless you want them. Readers have shared their own versions in the comments on that recipe, so feel free to make it your own. It’s the perfect place to start your freshly milled flour journey—simple, nourishing, and endlessly rewarding. This quick and simple guide is a wonderful place to learn tips on how to use your original recipes with fresh ground flour.
What Is Freshly Milled Flour?
Freshly milled flour is flour you grind at home from whole grains like wheat berries using a stone mill or electric mill. It includes the full grain—the bran, germ, and endosperm—delivering richer flavor, more aroma, and a heartier texture than store-bought flour. Because it’s freshly ground, it retains the natural oils and nutrients often lost in commercial processing.
Unlike store-bought flour, which is typically stripped of the bran and germ, then enriched with synthetic vitamins and caking agents, your home-milled flour stays simple and honest. You’re baking with the full grain—no additives, no preservatives, just what nature intended. That makes a real difference in both taste and texture, and many home bakers find it more satisfying to use and eat.
You’ll love the health benefits too. Because this flour includes the outer layer of the grain and hasn’t been stripped, it retains vitamin E, b vitamins, and other essential nutrients often missing from commercial flour. It also doesn’t include any caking agents, and it delivers that wholesome satisfaction you can taste. If you’re storing extra flour, use twist-top lids and an airtight container to preserve the shelf life(store in refrigerator or freezer for long term storage).
Grains to Use for Fresh Milled Flour
- Hard white wheat – Great for sandwich breads and soft loaves
- Hard red wheat – Adds depth and structure to yeast breads
- Soft white wheat – Best for muffins, cakes, pastries, and cookies
- Ancient grains – Einkorn, spelt, rye, emmer, and kamut for flavor and diversity
Pro Tip: I often blend 20% kamut wheat berries into my beginner sourdough sandwich bread recipe for extra chew and richness.
Why You’ll Love These Tips for Converting Your Recipes to Freshly Milled Flour
- 01. Sifting Unlocks Better Texture – You don’t need to use every bit of the bran. I give you full permission to sift it out. It’s what my great-grandmother and the women before her did. No one likes a gritty pie crust or a sandy cake. Sifting gives you superior flour, even better than store-bought flour in many recipes.
- 02. Real-Life Tested Tips You Can Trust – These tips come from over 25 years of milling and baking in my cottage kitchen. I’ve use hard white wheat, hard red wheat, soft white wheat, and soft red wheat in everything from sandwich bread to quick breads. I’ve tested what works and what doesn’t.
- 03. Use Every Part of the Grain—When It Makes Sense – Sometimes, like with brioche or cookies, I sift. Other times, like sandwich bread or bran muffins, I leave it all in. You’ll learn when to keep the whole grain flour and when to customize. Even better—use the sifted bran to dust proofing baskets or add crunch to sourdough loaves.
- 04. Confidence to Make Your Recipes Your Own – Whether you’re baking sourdough bread, muffins, or heritage grain cookies, these tips give you freedom. You don’t need to follow rigid rules. You’ll gain the confidence to convert your recipes using freshly milled flour without second-guessing your every move.
- 05. Fresh Milled Flour is More Absorbent– You may need to use a little less flour or add more liquid, depending on what your recipe calls for. A general rule is to go by feel, especially if it’s your first time using your own wheat berries or experimenting with heritage grains. I suggest tracking the amount of flour and grams of wheat berries you use until you get a feel for your baking rhythm.
Tools you may need
- WonderMill electric grain mill – This impact mill is fast, reliable, and great for large batches. I use it often for fine, smooth flour.
- Mockmill 200 professional stone mill – I reach for this when I want a slower grind with a more artisan feel. It brings out the natural flavor of the grain.
- No. 40 and No. 60 sieves (manual or electric) – I use both kinds depending on what I’m baking. Sifting makes a big difference, especially for cakes, cookies, and pie crusts.
- Mixing bowls and measuring cups – Simple, everyday essentials I always keep on hand. You’ll need these to bring your fresh-from-the-mill recipes together with ease. I love, love ,love these mixing bowls. They fit just right under my mockmill and have a lid. The lids come in handle when making sourdough and overnight ferments. One bowl is all I need for many of my recipes.
Tips For Converting Your Recipes To Freshly Milled Flour
Find more detail tips in the printable How To Card below. Use these as your go-to checklist:
- Mill for Your Recipe – Hard wheat for breads, soft wheat for delicate bakes. or for more detailed on grains read this post; What Whole Grains to Use for Milling Flour at Home.
- Adjust Mill Settings – Finer for cake, coarser for rustic loaves.
- Sift When Needed – #60 for cakes, #40 for bread. Skip for hearty bakes.
- Weigh Your Flour – Add 1/4 cup per cup if using volume. 120g if weighing.
- Balance Liquid – Fresh flour is thirstier. Add more slowly as needed.
- Save the Bran – Dust baskets, mix into muffins, or soak and blend.
- Take Notes – Track grain, flour weight, liquid, and baking time.
- Give Yourself Grace – Each grain reacts differently. Practice helps.
If you’re new to freshly milled flour, Beginners Guide to Milling Fresh Flour at Home will help answer many questions about milling in general.
I have a post sharing my top 5 favorite milling tools found HERE.
If your needing help with storage or storage ideas this post Easy Tips Storing Wheat Berries and Whole Grains will help guide you to all your storage questions as well. I have many more posts planned to come out soon, helping with your freshly milled flour journey. Sign up for our Cottage Living Community Newsletter to be the first to know!
Continue Your Freshly Milled Flour Journey
If you’re anything like me, you want to know A to B and every why and how when I am learning a new skill, whether it’s in the kitchen or in the garden.
I love those tiny but mighty details, and it helps me troubleshoot on my own if I know all the ins and outs. I hope these posts help with just that when it comes to Freshly Milled Flour information. More to come soon…..
- #01. Beginner’s Guide to Freshly Milled Flour at Home
- #02. My Top 5 Favorite Tools for Milling Fresh Flour at Home
- #03. What Whole Grains to Use for Milling Flour at Home
- #04. Tips for Converting Recipes to Freshly Milled Flour
- #05. Sifting Fresh Milled Flour: When It Matters Most
- #06. Bread Flour Blend Using Freshly Milled Wheat Berries
- #07. Soft Wheat Blends for Homemade Cake And Pastry Flour
- #08. Blending Wheat Berries for Homemade All-Purpose Flour
- #09. Baking Sourdough with Freshly Milled Flour at Home
- #10. Where To Buy Wheat Berries And Other Whole Grains
⭐️ Free Printable ⭐️
This Freshly Milled Flour Conversion Chart is a handy printable guide to help you swap store-bought flour for freshly milled flour with ease. It breaks down which grains to use, sifting tips, and measurement adjustments—perfect for home bakers getting started with whole grains.
✨ Want more printable charts and cozy Cottage Living lifestyle freebies?
Join our Cottage Living Community and get instant access to the VIP Password Printable Subscriber Page filled with helpful downloads to support your home baking journey.
Notes for Converting Freshly Milled Flour
- Weigh your flour for the most accurate results. Freshly milled flour is fluffy and settles differently than store-bought flour, so measuring by grams keeps things consistent.
- Sift based on your recipe’s texture needs. Use a #60 sieve for tender bakes like cakes and cinnamon rolls. Use a #40 for sandwich bread. Leave bran in for rustic muffins, rustic sourdough bread, or pancakes.
- Soak the bran before mixing it back in. If you want to use the bran, soak it in hot water first. This softens it and helps it blend into doughs and batters without that gritty bite.
- Store extra milled flour in an airtight container. Keep it in a cool place and use it within a few days to preserve nutrients and flavor.
- Start with recipes designed for freshly milled flour. This helps you learn how the flour behaves. Once you get the feel, it’s easier to convert your favorite store-bought flour recipes.
FAQ’s
How do I adjust a recipe when using freshly milled flour?
Freshly milled flour absorbs more liquid than store-bought flour due to its higher bran content. To adapt your recipe:
- Increase the liquid slightly: Start by adding an extra tablespoon of liquid per cup of flour, then adjust as needed.
- Monitor dough consistency: Aim for a dough that’s soft and slightly sticky, adjusting flour or liquid to achieve the desired texture.
Remember, baking is an art—don’t hesitate to experiment to find what works best for your recipes.
How does freshly milled flour bake differently from store-bought flour?
Baking with freshly milled flour offers unique characteristics:
- Enhanced flavor: It imparts a richer, nuttier taste to baked goods.
- Denser texture: The intact bran and germ can lead to a heartier crumb.
- Quicker fermentation: Active enzymes may speed up fermentation, so keep an eye on proofing times.
These differences can elevate your baking, offering more wholesome and flavorful results.
How should I measure freshly milled flour?
For accuracy:
- Use a kitchen scale: Weighing ingredients ensures consistency.
- Understand volume differences: Freshly milled flour is fluffier; a cup may weigh less than store-bought flour.
Weighing helps achieve reliable results, especially in baking, where precision matters.
How many grams are in one cup of freshly milled flour?
The weight can vary, but generally:
- One cup of freshly milled flour weighs between 120 to 130 grams. This variation depends on factors like grain type and milling process.
Using a kitchen scale is the best way to ensure accuracy in your recipes.
Is milling your own flour worth it?
Absolutely! Benefits include:
- Nutritional value: Freshly milled flour retains more nutrients compared to store-bought options.
- Flavor enhancement: It provides a richer, more complex taste to your baked goods.
- Customization: You have control over the grain types and blends, tailoring flour to your baking needs.
While it requires an initial investment in a grain mill, many bakers find the benefits outweigh the costs.
How can I improve the baking quality of freshly milled flour?
To enhance your baking with freshly milled flour:
- Sift the flour: This can help achieve a lighter texture by removing larger bran particles.
- Adjust hydration: Be prepared to add more liquid due to higher absorption rates.
- Allow dough to rest: Giving the dough time to hydrate fully can improve gluten development and texture.
Whether it’s your second time baking a homemade bread loaf or you’re scaling up with pounds of wheat berries, there’s something grounding about the process. Try working on a floured or oiled work surface, adjusting until you find your rhythm. That’s how we get the best results—practice, play, and a pinch of grace.
If you’re ever unsure, don’t forget to look to trusted sources like the essential home ground flour book or knowledgeable teachers like Sue Becker.
Patience and practice will lead to delightful results with freshly milled flour.
Ready to try freshly milled flour in your own kitchen? Start with one of these cozy cottage-approved recipes and see the difference for yourself.
More Freshly Milled Flour Recipes At The Cottage;
- Sourdough Cherry Hand Pies with Freshly Milled Flour
- Sourdough Vanilla Cake with Fresh Milled Flour
- Easy Sourdough Focaccia with Freshly Milled Flour
- Freshly Milled Flour Sourdough Sandwich Bread Recipe
- Sourdough Einkorn Oatmeal Raisin Cookies
Disclaimer: This post shares and reflects my personal experience baking with freshly milled flour at home for over 25+ years. It is intended for informational and inspirational purposes only. Please use your best judgment and consult a qualified professional for any dietary or health-related advice.
Tips for Converting Recipes to Freshly Milled Flour
Equipment
- Electric or stone grain mill (WonderMill, Mockmill)
- No. 40 and No. 60 sieves (manual or electric)
- Kitchen scale
- Mixing bowls
- Measuring Cups and Spoons
- Airtight container or twist-top lid jar (for bran or extra flour)
Ingredients
- Whole wheat berries hard white, hard red, soft white, or ancient grains like spelt or einkorn
- Recipes you’d like to convert cakes, muffins, breads, etc.
- Notebook or printable guide for tracking conversions
Instructions
- Mill your wheat berries
Start by selecting the right type of grain. For recipes that need to rise—like sandwich bread, sourdough loaves, and dinner rolls—use hard white wheat or hard red wheat. These grains have more protein, which helps create strong gluten for a good rise. For baked goods that don’t require rising—such as muffins, quick breads, cookies, or pastries—use soft white wheat or soft red wheat. These mill into a softer flour that gives you a tender, delicate crumb.
To mill, pour your berries into the hopper of your grain mill. On a Mockmill, turn the dial just past zero until the stones start to touch, then back off slightly to get the finest flour. On a WonderMill, use the “cake” or “bread” setting depending on your recipe. - Sift the flour based on what you’re baking
Use a No. 60 sieve if you’re making tender recipes like cakes, cinnamon rolls, or brioche—this removes most of the bran. For sandwich bread, use a No. 40 sieve, which removes less bran. For rustic recipes like cornbread, pancakes, or sourdough, you can skip sifting and use the full flour. The higher the sieve number, the more bran it removes. - Measure your flour correctly
Freshly milled flour is lighter and fluffier than store-bought flour. If you’re measuring by volume (cups), add one-fourth cup more per every cup the recipe calls for. If using a kitchen scale, weigh it exactly as the recipe states. For example, if your recipe lists 120 grams of flour, weigh out 120 grams of your sifted, freshly milled flour. - Adjust liquids slowly
Fresh flour absorbs more liquid than processed flour. Mix your dough or batter as the recipe directs, then assess the texture. If it feels too thick or dry, add more liquid one tablespoon at a time until it looks and feels right. You can always add more, but you can’t take it out—so go slow. - Use your bran wisely
If you sifted out the bran, don’t throw it away. You can use it to dust your banneton basket when proofing sourdough, or sprinkle it on top of your dough before baking for extra crunch. If you want to mix it back in, soak the bran in boiling water for 10–15 minutes, then stir it into your dough or batter. Just remember to subtract a bit of liquid from the main mix if you do this. - Keep notes as you go
Write down the type of grain you used, how much flour you sifted, and whether you added extra liquid. This makes it easier to troubleshoot or repeat a recipe later. Over time, you’ll learn how different grains behave and become confident converting any recipe you love.
Notes
- Sifting isn’t a shortcut—it’s a time-honored method that creates a lighter, more delicate texture. My great-grandmother sifted her flour before baking pies and cakes, and so do I. Some recipes simply do better without all the bran.
- If this is your first time sifting, a No. 60 sieve will give you a fine, cake-like flour texture—perfect for cinnamon rolls, cakes, and pastry doughs. A No. 40 sieve creates a slightly coarser flour, closer to an all-purpose consistency that’s great for sandwich bread or muffins.
- Don’t toss your bran! I store mine in the freezer in a glass jar with a twist-top lid and vacuum seal it using my FoodSaver. I label it with the date and aim to use it within three months, though it stays good for up to six. It’s a handy way to have extra fiber on hand.
- That sifted bran blends beautifully into cornbread, banana muffins, French toast casserole (I’ve got a favorite here on the blog!), or even your Thanksgiving cornbread dressing. Stir a spoonful into your morning smoothie, or mix it into hearty bakes where texture is welcome.
- The trick is learning when to keep the bran and when to set it aside. Whole-grain flour works great in rustic recipes like pancakes, bran muffins, and sourdough loaves. For anything light and fluffy, sifted flour will give you better rise, texture, and tenderness.
- Keep track of your tweaks. Write down the grain you milled, how much you sifted, what liquid adjustments you made, and how the final bake turned out. These little notes become your go-to guide over time.
- Most importantly, give yourself grace. This isn’t about getting it perfect the first time. It’s about building confidence and learning to bake with the grains you love—right from your own kitchen.
