Home Milling

Grinding whole grains into flour in your own kitchen with a countertop mill. It lets you choose the grain, the variety, and how fine or coarse the flour is, and you bake with flour at its freshest. The trade-offs are a learning curve, since fresh whole-grain flour handles differently, and the need to store berries and flour properly.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• I mill at home with an impact mill, and I only grind what I need for the bake in front of me. Whole berries keep far better than flour does.
• Start with one grain you know, like hard red wheat, and bake the same loaf a few times before you start swapping varieties.