Hi, I’m Lisa

I’m a self-taught baker living in Northern Michigan, sharing simple, from-scratch recipes made with freshly milled flour.

At Fresh Milled Farmhouse, I help home bakers learn how to bake with freshly milled flour so they can enjoy better flavor, better nutrition, and the simple joy of baking from scratch.

How I Started Baking with Freshly Milled Flour

My journey started when I began learning about the benefits of fresh milled flour and realized it was the missing piece in my family’s kitchen.

Once I started baking with freshly milled grains, there was no going back.

Before long, I began adapting the recipes I had always loved—like pancakes, pizza, chocolate chip cookies, and brownies—to work well with freshly milled flour.

That meant plenty of experimenting in my own kitchen: adjusting flour amounts, hydration, mixing methods, and baking times until I found what worked.

Today, I share those tried-and-true recipes here so you can spend less time guessing and more time enjoying what you bake.

What You’ll Find at Fresh Milled Farmhouse

My recipes are made for everyday home bakers. You’ll find breads, cookies, breakfast staples, desserts, and other from-scratch favorites made with freshly milled grains.

I also share the things I wish I had known when I was getting started—from choosing grains and understanding flour weights to learning how freshly milled flour behaves differently from store-bought flour.

If you’re new to milling your own flour, my Fresh Milled Flour Conversion Chart and Kitchen Guide is a great place to start.

Most importantly, the recipes you find here are recipes I actually make in my own kitchen and share with my family.

Life at Our Northern Michigan Farmhouse

When I’m not baking, life here in northern Michigan usually revolves around growing food in the garden, caring for our orchard and dairy goats, and cooking with the seasons.

Fresh Milled Farmhouse is really an extension of that way of life—making good food from scratch, learning as I go, and sharing what works along the way.

I’m glad you’re here, and I hope you find a recipe that becomes a favorite in your home too.

Start Baking with Freshly Milled Flour

Whether you’re brand new to milling your own flour or looking for another tried-and-true recipe to add to your collection, there’s plenty to explore.

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FAQ

Fresh milled flour is flour made by grinding whole wheat berries just before baking. Because the bran, germ, and endosperm are all included, it has more flavor and retains more of the grain’s natural nutrients.

Learn more about the benefits of fresh milled flour.

Yes! I try to keep recipes simple and approachable, even if you’re brand new to milling your own flour.

If you’re just getting started, recipes made with soft white wheat are a great place to begin — like my brownies, chocolate chip cookies, or blueberry muffins.

Yes — most of the recipes on this site are developed specifically for fresh milled flour, so you’ll need a grain mill to get the best results.

If you’re just getting started, I’ve found recipes made with soft white wheat are often the easiest to work with.

I most often use soft white wheat for cookies, muffins, and quick breads, and hard red or hard white wheat for yeast breads. I’ll always note what works best in each recipe.

I also enjoy using grains like spelt and einkorn in certain recipes.

Aside from basic baking tools, my grain mill and kitchen scale are used in almost every recipe. You can find my full list of favorite tools and ingredients on my Shop My Favs page.

Yes. I develop a new recipe, my family tries it, and then I make it several more times before publishing. The recipes that make it to the site are the ones we come back to again and again.

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.

You can read more about the differences in my post on fresh milled flour vs. store-bought flour.

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