If you want to know more about how to get the best out of freshly milled flour, you have come to the right place.
I’m Kath and I am passionate about helping people use fresh flour in their bread making and baking.
Take a look at Notes on Freshly Milled Flour for help with understanding the difference between using fresh flour and bagged flour and then dive into our articles about using fresh flour for detailed explanations, notes on different grains, recipes and tips.
Contact me if you want further help, advice or a chat about using freshly milled grain.
Millingfresh.com is part of the Veg Patch Kitchen Cookery School, where Kath teaches people to make great bread the easy way at her cookery school in Ironbridge, Shropshire, UK and online. Kath also has a food blog at The Ordinary Cook where she shares her recipes for cakes, bakes and preserves, often showcasing freshly milled flour.