Why Freshly Milled Flour Made Such a Difference for Our Family

How I Actually Got Started Milling Flour

I didn’t start milling grains because I was curious or looking for a new hobby.

I started because mice crawled down through the ceiling from the apartment above us, got into my pantry, and ate through 40 pounds of flour. Every bag was ruined. We were already struggling, and suddenly I had nothing to bake with.

When I went online to replace it, I couldn’t find einkorn flour anywhere. So I did the only thing that made sense at the time — I bought einkorn wheat berries instead and ground them into flour in my blender.

That moment changed everything.

What began as survival quickly turned into something else entirely. As we switched to freshly milled einkorn flour, my son’s eczema started to heal — and it happened fast. At the same time, my own fatigue lifted and long-standing constipation resolved.

We weren’t experimenting.
We were just trying to get by.

But something about freshly milled grain was clearly different.

I’d always known, in theory, that flour could be made by grinding grains. What I hadn’t connected was that the act of grinding fresh — and using the flour right away — was what made the difference.

It wasn’t just about a different grain.
It was about freshness, structure, and what happens to food between harvest, milling, storage, and our bodies.

That realization sent me down a path I never expected.

This space exists at the intersection of real life, real food, and real learning. I don’t share perfect systems or rigid rules. I share what I’ve lived, tested, and observed — including what worked, what didn’t, and what surprised me along the way.

Fresh milling didn’t start as a solution for us.
It started as a necessity.

The healing came afterward.

What You’ll Find Here

Here, you’ll learn how to use freshly milled flour in a way that fits real life — not an idealized version of it.

That includes:

• how to choose grains

• how freshly milled flour behaves differently

• how to adapt what you already bake

• and how to make this sustainable for everyday use

Over time, this may grow into books or bake-along videos. For now, the focus is simple: helping you understand why fresh milling matters, and how to make it work for you.

Fresh-Milled Content, Delivered

Stay in the loop with fresh-milled flour tips, experiments, and updates delivered straight to your inbox — no algorithms, no noise, just practical information when it’s ready.

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Learn Alongside Other Home Millers

You’re also welcome to join our community of home millers — a mix of beginners and experienced bakers learning together.

It’s a space to ask questions, share wins (and flops), and figure out how fresh milled flour fits into real life.

💬 Join the group: Fresh Milled Flour Methods