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Fresh-milled flour is milled shortly before you receive it. Unlike store-bought flour, it hasn’t been aged or refined and still contains the full grain — including the bran and germ.

Fresh-milled flour absorbs more water and benefits from short rest times during mixing. This is normal and expected when baking with whole grain flour.

Add more water, not more flour.
Start with your usual amount of flour and adjust hydration slowly.

Fresh-milled flour benefits from a short rest. Let the flour and water mix and sit (autolyze) for 10–20 minutes before making adjustments. The dough will continue to hydrate and soften during this time.

For best results, use within 30 days and store sealed in a cool, dry place.
Refrigeration or freezing extends freshness.

If refrigerated, it will keep for approximately 2-3 months.

If freezing, it will keep for 6-12 months.

It’s recommended to bring it to room temperature before using, but I have used it right from the freezer with no issues.

No. Orders are for local pickup only per MN regulations for cottage producers.

We currently offer:

• Bread Flour

• Soft White Wheat Flour

• Rye Flour

Availability may vary by week. Send a contact form if you would like to see something else!

Because it hasn’t been aged or refined, fresh-milled flour retains more of the grain’s natural nutrients. We see fresh milled flour as a superfood! It has so many vitamins and minerals that are in it that are not in store-bought flour.