why fresh

Grain Science

We champion fresh whole grain flour for two reasons: important nutrients are retained within the flour, and fresh flour delivers flavor – you can taste the freshness. At first, transitioning to fresh milled flour made from lesser-known varieties of wheat (or rye or other grains) can be challenging. White flour is inert, uniform, predictable, and shelf stable whereas fresh flour is alive with active enzymes, inconsistent by nature, and perishable. Fresh flour requires the hands-on craft of the baker and a willingness to experiment to discover the characteristics influenced by the type and variety of grain, weather and soil, and the milling process. We promise that the extra attention is worth it! To start, try exchanging a portion of white flour for a portion of whole grain flour in formulas you use regularly. As you become familiar with the unique qualities of fresh flour, try increasing the amounts to fully savor one of nature’s most nourishing foods.