10/20/2026
It’s Monday at the Mill and today we’re talking about the difference between fresh milled flour and store bought flour.
Last week we touched on what the heck a wheat berry even is: the little wheat seed of goodness that makes all of our favorite baked good possible.
Well, if all flour starts as wheat berries, what is the difference between fresh milled and store bought?
When we mill a whole wheat berry, all three parts make their way into the flour: the bran, the germ, and the endosperm.
🌾 Bran — provides fiber and contains other nutrients.
🌾 Germ — contains healthy fats, vitamins, and minerals.
🌾 Endosperm — the starchy part that provides energy for the growing plant.
This photo shows freshly milled flour on the left and bran that’a been sifted out of the flour on the right.
Traditional white all-purpose flour is made by removing most of the bran and germ before or during milling, leaving mostly the endosperm behind. This creates a more shelf stable product but removes much of the nutrients, versatility, flavor and texture.
With fresh-milled flour, we start with the whole grain. We can use it just as it comes from the mill, or sift it to remove some of the bran, depending on what we're making.
So while store bought flour and fresh milled flour may start with the same wheat berry, it’s what remains that tells the story.
We think that’s the fun part of milling your own, you get to know your ingredients a little bit better 🤎
