Why use fresh milled flour?

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Fresh milled flour retains more nutrients and offers better flavor compared to store‑bought flour. 

Because it is ground just before use, it preserves the bran and germ, which are often removed in commercial processing. This means higher fiber, vitamins, minerals, and antioxidants, along with a richer taste and improved texture in baked goods.

• Nutrient retention: Milling flour fresh keeps the bran and germ intact, providing essential B vitamins, iron, magnesium, and fiber.
• Higher antioxidant content: Compounds like vitamin E and phytochemicals are preserved, which can degrade in stored flour.
• Better flavor: Fresh flour has a fuller, nuttier taste compared to processed flour that loses flavor over time.
• Improved texture: Baked goods made with fresh flour often have more body and a satisfying bite.
• Reduced additives: Unlike commercial flour, which may include preservatives or bleaching agents, fresh milled flour is simply whole grain ground at home.

Commercial flour can sit on shelves for months, during which nutrients oxidize and flavor diminishes. Fresh milling ensures you’re consuming the grain in its most complete form, maximizing both health benefits and culinary quality