Library
The Just Fresh Milled master library
A structured knowledge base of 125 entries across seven content types. Pick a category, or search across everything.
5
Grains
8
Mills
42
Recipes
32
Troubleshooting
13
Techniques
18
Comparisons
7
Conversions
Explore by category
Explore Grains
5Modern wheats, ancient grains, rye, and specialty grains.
Explore Mills
8Stone, impact, and electric mills compared for fresh milling.
Explore Recipes
42Tested fresh milled flour recipes from bread to cookies.
Explore Troubleshooting
32Diagnose dense crumb, poor rise, gummy texture, and more.
Explore Techniques
13Autolyse, lamination, stretch-and-fold, and other methods.
Explore Comparisons
18Side-by-side answers to the questions bakers actually ask.
Explore Conversions
7Swap conventional flours for fresh milled — with adjustments.
Recently added
Grains
See all →Mills
See all →Mockmill Pro 200
The Pro 200 is Mockmill's flagship — a heavy-duty stone burr mill built for daily and small-bakery use. It features a stronger 600-watt induction motor rated for continuous operation, larger 1.4 kg hopper, and a metal housing instead of wood composite.
NutriMill Harvest
The Harvest is NutriMill's stone burr mill — a departure from their classic impact design. It uses Austrian-made stones, a 450-watt motor, and an attractive bamboo-and-metal housing. Significantly quieter than the Classic and produces finer flour, but throughput is lower.
WonderMill
The WonderMill is a high-speed impact (micronizer) mill that produces flour extremely quickly — about 100 cups of flour in less than 10 minutes on bread setting. It's loud and large, but unbeatable for high-volume bakers who need flour fast and don't mind the noise.
Recipes
See all →Fresh-Milled Sourdough Pizza
A chewy, blistered sourdough pizza crust made from freshly milled wheat with a 24-48 hour cold ferment for deep flavor.
Fresh-Milled Sourdough Cinnamon Rolls
Soft, fluffy sourdough cinnamon rolls made with freshly milled wheat and an overnight cold proof for a slow, leisurely weekend breakfast.
Fresh-Milled Sourdough Discard Crackers
Thin, crispy seeded crackers made from sourdough discard and freshly milled flour — perfect for cheese boards and lunchbox snacks.
Troubleshooting
See all →Why isn't my sourdough sour enough?
Sourdough bakes well but lacks the tangy sour flavor expected from naturally leavened bread.
Why does my bread taste too yeasty?
Bread has a strong, alcoholic, or beer-like yeast flavor that overpowers the grain.
How do I know if my dough is under-proofed?
Dough goes into the oven before fermentation has built enough gas and gluten extensibility, producing a dense, tight loaf.
Techniques
See all →Stiff vs Liquid Levain for Fresh-Milled Sourdough
When to choose a stiff (50% hydration) versus liquid (100% hydration) levain for fresh-milled breads, and how each affects flavor and crumb.
Cold Retard & Bulk for Fresh-Milled Sourdough
How to time and temperature-manage bulk fermentation and cold retard for fresh-milled sourdough to develop flavor without overproofing.
Build & Maintain a Fresh-Milled Sourdough Starter
A step-by-step guide to creating a robust whole-grain sourdough starter from scratch and maintaining it for weekly baking.
Comparisons
See all →NutriMill Classic vs NutriMill Harvest
The Classic is a high-speed impact mill — fast, loud, and produces very fine flour. The Harvest is a stone burr mill — slower, much quieter, and better at preserving nutrients with less heat. Both are made by NutriMill but represent fundamentally different milling technologies.
Mockmill Pro 200 vs KoMo Classic
Two premium stone burr mills at similar price points. The Mockmill Pro 200 is built for daily/light-commercial use with a metal housing and induction motor. The KoMo Classic is the iconic Austrian design with a beechwood housing and a slightly more refined fine flour.
KoMo Classic vs KoMo Fidibus 21
Both are KoMo stone burr mills with the same Austrian craftsmanship and corundum-ceramic stones. The Classic has a stronger 360W motor, larger 950g hopper, and faster throughput. The Fidibus 21 is more compact, slightly slower, and noticeably cheaper.
Conversions
See all →All-Purpose Flour to Hard Red Wheat (Fresh-Milled)
Swap 1:1 by weight (not volume). Add 7–10% extra water and let the dough autolyse 30–60 minutes so bran can fully hydrate before strength building. Expect bulk fermentation to move 15–25% faster than AP. If a recipe calls for AP and asks for windowpane, accept a slightly weaker membrane — fresh red wheat will still build strength with stretch-and-folds.
Bread Flour to Hard White Wheat (Fresh-Milled)
Swap 1:1 by weight and add 5–8% more water. A 20–40 minute autolyse helps; sifting 10–15% of the coarsest bran makes the crumb nearly indistinguishable from a bread-flour loaf. Fermentation runs ~10–20% faster than bread flour.
Bread Flour to Hard Red Wheat (Fresh-Milled)
Swap 1:1 by weight and add 7–10% more water. Always autolyse 30–60 minutes — bran needs time to soften before gluten can fully develop. Plan for 3–4 stretch-and-folds during bulk. Fermentation is 15–25% faster than with bread flour. Expect a slightly less open crumb than a white bread-flour loaf, especially at the same hydration.