Fresh-Milled Flour 101 Class (Virtual) Coming Soon!

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 History of Milling: How did we get to all purpose as the standard?
• The History of Milling: 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.)
• How to use Fresh Milled Flour: Practice milling and baking with fresh flour
• Converting: 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.