06/17/2026
Now let me make some sense of things:
The terms “freshly milled flour” these days most commonly refers to flour milled at home with a countertop mill.
This brings us to the discussion: what is the definition of “fresh”?
The truth is, fresh can also mean milled days or weeks ago. And contrary to popular belief, the nutrition of the flour doesn’t degrade within hours.
What’s most important in terms of flour health and digestibility is extraction: if the flour is 100% extraction, it means that the full wheat berry is in the flour, nothing removed.
This is exactly what you get when milling flour at home (if you don’t sift). But this is also what you get if you buy 100% extraction whole grain flour at your local mill, normally milled within days of selling it- and that flour will be even better than the one you mill at home, given the professional nature of the mill and the miller.
There are definitely benefits to milling your own flour, I do it myself.
The shelf stability of wheat berries is far greater than that of milled flour, especially 100% extraction one that requires refrigeration or freezing for optimal quality.
The flavor is also fresher and stronger when flour is used immediately after milling.
It’s important to differentiate between whole grain flour from your local mill and whole grain flour from the grocery store because “whole wheat” at the store is not truly whole: parts are sifted out to create shelf stability, something that isn’t done at smaller local mills.
Conclusion: eat whole grains, mill your own or buy 100% extraction flour from your local mill. If you prioritize performance and bread texture (and looks), choose flour from a local mill, it will perform better than the flour you mill at home.
A home mill is a great option to have regardless, but remember, it isn’t the holy grail of flours!
A lot of this I’ve learned from James Bridges Sourdough Geeks | Chef James Bridges, who so generously teaches anyone who asks- check out his page and blog 🫶🏻
