Barrick Baking Co.

Is there a learning curve to fresh milled flour? Yes. But is it as hard as it seems? I would say no (and that’s coming from someone who left her mill in the closet for 2 years because she was intimidated 🙈).

Choosing the right grains (hard for breads, soft for things that don’t need to build gluten- like cookies and muffins), is the first step.

And choosing a recipe meant for fresh-milled flour will make things easier, too. Once you’re comfortable, you can adapt your existing recipes!

Allowing your dough or batter to rest helps the flour absorb the liquid in the recipe and it helps gluten begin to develop.

These principle are really all you need to get started baking with fresh milled flour!

Share with a friend who needs some fresh milled flour tips✨