What do you really need?
To mill flour at home, the essentials are a grain mill and whole grain berries. To bake bread, use the basic kitchen tools you already have and follow one recipe until you learn how your grain and dough behave.
Start small: Choose one grain, mill only what you need for a recipe, and repeat the bake before adding more grains or specialty tools.
Learn Along the Way
Explore Each Lesson
Choose a lesson below whenever you’re ready. Start with grains and equipment, then follow the baking lessons as you practice.
Understanding Fresh-Milled Flour
Learn what whole grain flour includes and what changes when grain is milled fresh.
Open Lesson 1 →Lesson 2Ancient, Heritage & Modern Grains
Meet the grain varieties used throughout the course.
Open Lesson 2 →Lesson 3Understanding Wheat Classifications
See how wheat types and classes differ.
Open Lesson 3 →Lesson 4Building Your First Grain Pantry
Choose a practical starter selection of whole grains.
Open Lesson 4 →Lesson 5Where to Buy Fresh-Milled Grains
Explore Azure Standard, Sunrise Flour Mill, Amazon, and a local option.
Open Lesson 5 →Lesson 6Choosing a Grain Mill
Compare mills and decide what fits your baking needs.
Open Lesson 6 →Lesson 7Storing Whole Grains and Fresh-Milled Flour
Keep grain berries dry and organize flour for later baking.
Open Lesson 7 →Lesson 8Start Baking: The Autolyse and Hydration Rest
Give fresh-milled flour time to absorb liquid before kneading.
Open Lesson 8 →Lesson 9Mixing and Developing Gluten
Learn ways to build dough strength and check gluten development.
Open Lesson 9 →Lesson 10Bulk Fermentation
Follow the first rise by observing the dough, not only the clock.
Open Lesson 10 →Lesson 12Shaping Dough
Preshape and shape dough for bread or pizza.
Open Lesson 12 →01 · MILL
Choose a grain mill
I’ve used the NutriMill Classic since January and have milled hundreds of pounds of flour with no problems. I used it to mill flour for rolls just before sharing this. Compare the mill’s instructions, capacity, space, and price before choosing one.
View my NutriMill offer
My repeatable mill settings: I keep the top knob at 12 o’clock. For bread and cookies, I set the bottom knob around 10 o’clock. For pizza dough, I use 3 or 12 o’clock.
View the NutriMill Classic on Amazon ↗
The offer graphic shows a $50 site discount plus $20 through my referral link. Offers and eligibility can change, so check the current terms and price at checkout. I may receive referral credit if you purchase through my link.
02 · GRAIN
Pick one grain to begin
Hard white wheat is a mild starting point. I also bake with heritage and ancient grains such as Turkey Red and spelt. Start with a grain that suits the recipe you want to make.
03 · MEASURE
Use a kitchen scale
A scale that measures grams makes it easier to repeat a recipe accurately. If you already have a scale, use it; you do not need a special “bread” scale.
04 · MIX & BAKE
Use the tools you own
A large bowl, spoon or mixer, loaf pan, and oven are enough for many first loaves. A bread machine can also mix and knead dough. A thermometer and cooling rack are helpful, but they are not required to mill grain.
Optional: instant-read thermometers ↗Optional: cooling racks ↗Optional: loaf pans ↗
05 · STORE
Keep whole grain berries dry
Store grain in a clean, dry, airtight container in a cool, dark place. For a small amount, a jar or container you already own may be enough. Food-grade buckets and longer-term storage supplies are options for larger quantities.
MELISSA’S PICKS
Browse my Amazon storefront
Your storefront includes collections for whole grains, cookbooks, fresh-milled flour, sourdough, mixers, and bread-baking essentials. Browse those curated lists to see the products and brands you selected.
Browse Melissa’s Amazon listsYour next step
Mill flour, then make one loaf
Follow the recipe, take notes, and give yourself room to learn. You can add another grain or tool after you know what would help.