The Ultimate Guide to Baking with Freshly Milled Flour

Follow along as I share my best tips for using freshly milled flour. Once you master it, you will never go back to store-bought.

➡️ Products mentioned (may be affiliate links):

➡️ Related Videos:

➡️ My Signature Sourdough Course:

➡️ Get your FREE Printable SPRING CLEANING GUIDE here:

➡️If you enjoyed this video, please subscribe to my channel - I upload new videos every Tuesday!
💛 Thank you so much for watching 💛

➡️ My VIDEO RECORDING EQUIPMENT:

➡️ Some of these links are affiliate links. This simply means that if you click on a link and make a purchase, I may receive a small commission at NO EXTRA cost to you. As an amazon affiliate, I earn from qualifying purchases. I only recommend products I personally use and love!

➡️ BE SOCIAL:
#freshmilledflour #freshflour #wholegrainflour

[shannijones]

You are so good at demystifying the breadmajing process. The bread looks delicious.

[HuskyTude]

Started milling my own flour about 6 weeks ago. It's amazing. The bread is so filling and I have no allergies to it. Store bought bread gives me a stuffy nose. They milll all the digestive enzymes out of all purpose flour. When we eat food as it was meant to be, it's amazing how our body loves it. The same with whole, raw milk. I have no gut issues or acne like I do with store milk.

[shaybell]

New to all of this. I made your easy starter 1 month ago and am loving baking. I did use yogurt instead of buttermilk. I live in a humid part of southern U.S. Many challenges, but your videos are amazing. ❤ Thank you for teaching us. I have gluten sensitivity but am able to eat sourdough I make at home. 😊😊

[maryminardi]

Thank you, Anja! The bread looks delicious!

[oneofmany]

I recently subscribed after making your sourdough starter recipe, again, after one of my kids accidentally gave all my starter to the chickens. 😊 I used raw milk kefir because that is what i had, along with fresh-milled einkorn and caraway seeds, and that starter was super bubbly in less than 8 hours!
I also use the same grain mill, the same Weck jar for my starter, and the same company for all my ancient grains - ha!
Barbara O'Neill talks about why modern hybridized wheat is not good for us. I foget all the details, but the gist is that eating modern wheat is worse for the body (spikes blood glucose) than eating pure sugar, even whole wheat products.
Also, whole wheat flour from stores is not really whole wheat - they don't just mill the whole grains right into a bag and call it 'whole wheat flour' - they first mill it and separate the germ and the bran and then later add bran (and maybe germ) back to the white flour.

[astridsorrentino]

Thank you for all your videos. Every Tuesday I can’t wait to see what new thing you come up with!

[sueben]

So useful and very relevant for me right now! I only just started milling my own with a shiny new Komo mill.

[wendywesley]

I love you bread baking videos. I was hoping you could do a sewing machine video on what to look for when buying one. There are some many junkie machines out there. ❤

[colindadavishedges]

Best Video and explanations. It’s like being taught by a senior member of your family. Please forgive me, no disrespect intended.

[belieftransformation]

Great instructions; thanks for sharing! I’ve only started my sourdough baking with freshly milled grains! Blessings 🤗🇨🇦

[joemodzelewski]

Enjoy watching your videos. Always look forward to the next one.

[ccook]

Anita, I am really loving all your videos and looking forward to milling my own flour. The mock mill is still on back order, but I hope to get mine SOON!! Thanks for your good, practical way of cooking with sourdough!

[Beyondjustjen-mwgt]

I have the same Mock Mill grinder and I absolutely love it! I have done whole wheat Boule before but because my family enjoys a mix of Ap flour and WW flour, that's what I mostly bake now! Your Emmer bread looks great! I still need to edit my Einkorn sandwich loaf video but family will be visiting soon so the editting will have to wait. 🥰 Have a wonderful week! 🙂

[beatrizgonzalez]

Yesss!!! I needed this! ❤. I was looking at Azure Standards for the grains but I’m so new in this that I didn’t know what to look for. Thank you for the information.

[katreenadrew]

Hi love how you show how to make bread from start to finish.
I’m A coeliac and I’m struggling to find a recipe to get a starter that is gluten-free. I was wondering if you have a idea on how I can obtain this. Thank you for your amazing show and I hope to hear back from you soon from down under Australia.

[kcnelsonmueller]

I started milling my own flour about 6 months ago. It is definitely a learning curve. Thank you for sharing your experience with us. But I have a question ~ why did you use the paddle to mix the dough instead of the dough hook? And I bought the Goldie sour dough heater about 3 months ago and I ended up loving it way more than I thought I would too. It has made a huge difference in my starter.

[astridsorrentino]

Could you make a video on the difference between German baked goods and American. And then vs. fresh milled. Lots of gluten and celiac people eat European stuff with no problems.

[astridsorrentino]

I have a hard time getting my flour fine enough using Mockmill 200. I started milling it on coarse first, and again on fine. Then autolyze with warm water for 2 hours. That seems the only way to get to a window pane.
Do you have any suggestions?

[harleyinred]

im going to mill Kamut Wheat berries and when make recipe will add some good bread flour with it

[doriannrodriguez]

This may be a silly question, but is the weight in berries the same weight you'll get in flour?