Hi, I’m Lisa

I bake from scratch in northern Michigan, and when I discovered fresh milled flour, it changed everything about the way I bake.

The flavor was deeper and more complex. Everything tasted satisfying without feeling heavy. It was real food, made from real grain, and my body felt the difference.

The added nutrition mattered to me. Freshly milled wheat keeps the natural oils and nutrients intact, and I loved knowing my family was getting the whole grain the way it was meant to be eaten.

But I also didn’t want to sacrifice texture or flavor.

So I started remaking the classics — pancakes, waffles, biscuits, brownies, chocolate chip cookies — using fresh milled flour. I tested, adjusted, and baked until they were soft, rich, fluffy, and dependable.

The Fresh Milled Farmhouse is where I share the recipes that truly work. The ones that prove whole grain baking can be nourishing, deeply flavorful, and every bit as comforting as the versions we grew up with. The ones my family loves.

If you’re learning how to bake with fresh milled flour — or trying to make it feel simple and reliable — you’re in the right place.

Fresh milled flour recipes for everyday baking.

Explore The Recipes shop my favs

My Favorite Recipes

More Favorites

Get to Know Me

morning starts with

coffee

couldn’t live without

my grain mill

always ON THE COUNTER

sourdough starter

sweet or savory

sweet

baking soundtrack

podcasts

favorite season

fall

take my money

Azure Standard

weekend plans

baking something new

FAQ

Fresh milled flour is flour made by grinding whole wheat berries just before baking. It includes the bran, germ, and endosperm, which gives baked goods more flavor and nutrition.

Absolutely. I aim to make fresh-milled baking approachable, even if you’re brand new to milling your own flour.

Yes — most of my recipes are developed specifically for fresh-milled flour, which means you’ll need a grain mill to get the best results. When possible, I note substitutions or adjustments, but fresh-milled flour is the foundation of this site.

Some recipes adapt better than others. I include notes when substitutions work well and explain why fresh milled flour behaves differently.

I most often use soft white wheat for cookies, muffins, and quick breads, and hard red or white wheat for yeast breads. I’ll always note what works best in each recipe. I also like adding spelt and einkorn to certain recipes.

My grain mill is essential, along with a reliable stand mixer, kitchen scale, and sourdough baking essentials. You can see my full list of favorite tools and ingredients on my Shop My Favs page.

Yes. Every recipe on the site is tested in my farmhouse kitchen and made regularly by my family. These are the recipes we actually eat and love.

Fresh milled flour retains the bran and germ, which means it contains more of the grain’s original nutrients. I choose to bake with fresh milled flour because of how it tastes and how it makes us feel.

Shop My Favorites

Shop my curated collection of tools, pantry staples, gadgets, and decor that I use and love in my own kitchen.

Visit the Shop