Fresh-Milled Flour 101 Class

Fresh-Milled Flour 101: From Berry to Bread

Unlock the secret to the most flavorful, nutrient-dense baking of your life.

Have you ever wondered why professional bakeries or heritage kitchens have that unmistakable, nutty aroma? The secret isn’t just the recipe—it’s the flour. Most store-bought flour is processed to be shelf-stable, losing the essential oils and vitamins that make bread truly “the staff of life.” 

In our upcoming in person Fresh-Milled Flour 101 Class, we take the mystery out of home milling. Whether you just bought a mill or you’re curious if it’s the right step for your kitchen, this class is your foundational roadmap.

What You’ll Learn:

• The Anatomy of a Grain: Understand the bran, germ, and endosperm—and why keeping them together matters.

• Choosing Your Grains: A guide to Hard Red, Hard White, Soft Wheat, and Ancient Grains (Spelt, Einkorn, etc.).

• Mill Mastery: How to use, clean, and maintain a home stone mill.

• The “Thirsty” Factor: Learn how to adjust your favorite recipes for fresh-milled flour (it’s different than store-bought!).

• Storage & Freshness: How to keep your berries and flour at peak nutrition.

Class Status: Coming Soon!

We are currently finalizing the curriculum to ensure you get the best hands-on (or digital) experience possible.

Don’t miss the first grind! We will be opening seats to our “Interest List” first. Sign up below with your name and email to be the first to know when registration goes live!