Tools
Fresh Milled Flour Calculators
Small, honest tools that do the arithmetic fresh milled baking demands — starting with the number that trips up almost everyone.
Why hydration is the hard part
Refined flour is endosperm alone. Fresh milled flour is the whole kernel, and the bran drinks slowly — a dough that feels right at the mixer can be stiff twenty minutes later. Add the clock problem — Fresh milled ferments 10–25% faster than refined. Check the dough sooner; never extend bulk to compensate. — and the two variables people get wrong most often are water and time. These tools fix the first and warn you about the second.
Available now
Hydration Calculator
Grain-specific water figures by bake type, enriched-dough adjustment, explicit levain maths, and a converter for refined-flour recipes.
More coming
Planned, not built. No links yet — we do not point at pages that do not exist.
- Flour conversion calculator — refined flour weights to fresh milled equivalents.
- Baker's percentage calculator — turn any recipe into percentages and back again.
- Blend hydration calculator — weight-average two or three grains, with the rye correction.