About Lisa

I’m Lisa, and baking from scratch is all I’ve ever known. My mom made everything by hand, and my grandma’s kitchen always had fresh bread or donuts waiting. That’s just how we ate.

As an adult, sourdough pulled me deeper into bread baking. When I discovered fresh-milled flour, everything shifted—richer flavor, better texture, baked goods that felt lighter and easier to digest. I was hooked.

But fresh-milled flour behaves differently than store-bought flour, and I quickly learned that precision matters. That’s why every recipe at The Fresh Milled Farmhouse has been tested thoroughly and approved by my family, so you can bake with confidence and get consistent results every time.

From my Northern Michigan farmhouse kitchen to yours, these are recipes made for real life—and worth making again and again.

Beyond baking, I garden, preserve food, and care for our dairy goats and laying hens. This isn’t a test kitchen—it’s a working farmhouse, and these are the recipes we actually use.

Welcome to The Fresh Milled Farmhouse

If you love baking with fresh-milled flour and want reliable, from-scratch recipes that work, you’re in the right place.

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Lisa’s Favorite Recipes

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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

podcast

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.

I started Fresh Milled Farmhouse because when I discovered fresh-milled flour, I realized most recipes weren’t written for it—or if they were, they were frustratingly vague. I wanted a place with reliable, tested recipes made specifically for fresh-milled flour, with precise measurements for both the berries you mill and the flour you need—no guessing, just dependable results.

Shop My Favorites

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

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