Author
About Peyton
Helping home bakers create healthier, better-tasting bread with freshly milled flour.
My Story
I started baking with fresh milled flour because I wanted bread that tasted like something — full of flavor, easy to digest, and made from grains I actually recognized. The first time I milled a cup of hard red wheat at home and pulled a loaf out of the oven a few hours later, I understood why generations of bakers worked this way. Nothing from a bag compares.
That curiosity turned into a daily practice. I tested different wheats, tried every mill I could get my hands on, kept notes on hydration and ferment times, and slowly built up a body of working knowledge for baking 100% whole grain bread that actually rises, slices, and keeps.
Just Fresh Milled is where I publish that work. The goal is simple: make it easier for the next home baker to skip the months of trial-and-error I went through, and bake confidently with the most nutritious flour available — the kind you milled yourself ten minutes ago.
Why Fresh Milled Flour?
Fresh milled flour isn't a trend or a marketing label. It's how bread was made for most of human history, and it has real, measurable advantages over flour that's been sitting on a shelf for months.
Flavor
The germ and bran carry the wheat's character — nutty, sweet, grassy, earthy. Once a kernel is cracked, those flavors begin to oxidize. Milling just before you bake preserves the full flavor of the grain.
Nutrition
Whole grain flour keeps the bran, germ, and endosperm together. That means fiber, healthy oils, vitamins, and minerals stay in the bread instead of being sifted out at the mill.
Freshness
Fresh flour behaves differently — it hydrates faster, ferments more actively, and produces a more expressive crumb. Learning to work with fresh flour is a skill, and one this site is built to teach.
Traditional methods
Long, gentle ferments. Whole grains. Simple ingredients. Fresh milling connects modern home bakers to a tradition that produced excellent bread long before commodity flour existed.
What I Cover Here
Every page on Just Fresh Milled is written to answer a specific question a fresh-milled baker actually asks — whether that's choosing a grain, picking a mill, fixing a dense crumb, or converting a conventional recipe. If you're new, the best starting points are below.
Recipe Library
Every recipe tested with 100% fresh milled flour.
Grain Guides
Wheats, ancient grains, and what to bake with each.
Start Here
The fresh milling fundamentals, in order.
For more on how this site is built and maintained, see our editorial policy and mission.