05/26/2026
Most bread today starts with flour that was milled months ago.
To make it shelf-stable, commercial flour removes the bran and germ, the parts of the wheat berry that hold the natural oils, flavor, fiber, and nutrients.
I do things differently.
Every loaf, cookie, muffin, and baked good from my cottage bakery starts with organic whole wheat berries that I mill fresh right before baking.
Nothing stripped away.
Nothing sitting on a shelf for months.
Just fresh-milled flour with the bran, germ, and all the incredible flavor still intact.
The smell is warm, nutty, almost sweet.
The dough behaves differently.
And the taste? Rich, hearty, and deeply satisfying in a way store-bought bread just can’t replicate.
This is old-fashioned baking the way it was meant to be.
And I truly can’t wait for you to taste the difference.
What questions do you have about fresh-milled flour or baking this way?
Ask me anything below!
