How to Start Milling Your Own Flour at Home

Why Freshly Milled Flour Matters

If you’re new to freshly milled flour (FMF), this is the guide people always ask for: “Tell me everything I need.” I’ve got you. Once you see how simple it is, you’ll be amazed at how fresh flour changes your baking — and your health.

#1 Grain Mill

You CAN’T skip this. It’s the tool that turns your wheat berries into flour. I recommend only stone mills (not blenders), because they preserve nutrients and don’t overheat the grain.

Here are my top picks:

#2 Wheat Berries

These are the raw ingredients you turn into fresh flour. Start with just two basic varieties, then branch out as you get confident. I recommend ordering the 25lb bags! If there isn’t an Azure drop in your area, check out my Amazon Storefront for alt options.

  • Hard White Wheat → [Linked Here]

    • best for breads, pizza, pasta, and other recipes needing structure.

  • Soft White Wheat → [Linked Here]

    • ideal for muffins, pancakes, cookies, and soft-crumb bakes.

#3 Storage

Wheat berries can last years if stored right — but once you mill flour, use it quickly for best flavor and nutrient value.

Storage gear you’ll want:

#4 Mixers (Optional but Highly Helpful)

Fresh flour is heavier and more textured than most store flours. Not all mixers can keep up. If you do decide to invest, look for powerful options, otherwise kneading by hand works.

Recommended equipment:

If you don’t have a mixer, hand kneading still works—just give your arms a little workout.

#5 Helpful Add-Ons

These aren’t strictly required, but they make your baking life easier and more consistent:

  • Kitchen scale → [Link]

  • Measuring cups & spoons → [Link]

  • Cotton cloths or bowl covers → [Link]

  • Yeast (instant or active dry) → [Link]

Expand Your Horizon: Other Grains to Try

Once you’re comfortable with the basics, try these more advanced or flavorful options. Each adds unique taste, texture, and nutritional benefits:

Hard Red Wheat
Best for rustic, hearty loaves and sourdough. Good structure and a nutty flavor.
[Hard Red Wheat — Link]

Einkorn (Ancient Grain)
Mild, buttery, slightly nutty. Great for flatbreads, quick breads, muffins, or gentle-gluten options.
[Einkorn Wheat — Link]

Kamut (Khorasan Wheat)
Rich, slightly sweet; excellent for pasta, hearty loaves, and grain bowls.
[Kamut Wheat — Link]

Ezekiel / Sprouted Multi-Grain Mix
Blend of sprouted grains (and sometimes legumes) for extra nutrients and a more complete amino acid profile. Great for nutrient-dense loaves.
[Sprouted / Ezekiel Mix — Link]

Pro Tips

Only mill what you need — fresh flour is best used soon after grinding.

  • If you try a new grain, do a small batch first to see how texture and flavor turn out.

  • Mixing different grains can help you balance softness, chew, nutrition, and flavor.

  • Keep your wheat berries cool & dry, checking containers periodically for freshness.

What’s Next

Once you have your gear (mill + wheat + storage), I recommend starting with something simple: muffins or pancakes using soft or mixed grain. Then move up to breads, pasta, or enriched doughs. You’ll get the feel of your specific gear, your hydration needs, and your family’s taste preferences.

 

This post contains affiliate links, which means I may earn a small commission if you purchase through my links — at no extra cost to you. I only share products I personally use and love. 🌾

Madison FournierComment