Home milling for beginners

1. Buy good grain

Buy whole, cleaned grain ("berries") sold for milling, ideally with a stated moisture content around 12–14% (dry grain mills cleanly). Hard red or white wheat, spelt and rye are the classics; einkorn and emmer are worth trying for flavour. A large sack stored cool and dry in a sealed food-grade bucket keeps for a long time. Our grain guide covers each grain in detail.

2. Mill settings

• Finest: bread and cake flour. Start fine and open the stones slightly if the mill labours.
• Medium: semolina-style texture for pasta and polenta.
• Coarse: cracked grain for porridge and multigrain bread soakers.

Always start the motor before adding grain, and never turn the stones closer while the mill runs empty, or they grind on each other.

3. Sifting

Want a lighter loaf? Sift through a fine sieve (a #40 sieve has openings of about 0.4 mm) to take out some of the bran. The flour calculator tells you how much extra grain to mill for a given extraction. Keep the bran for dusting bannetons or for porridge.

4. What not to mill

Oily seeds (flax, sesame, sunflower, poppy), moist or sprouted grain that has not been fully re-dried, and anything with added sugar or oil. They clog or glaze the stones. Coffee and spices are a "check your manual" item: some makers allow them, others don't.

5. Storing flour and grain

Grain is a seed with its own protective husk and keeps well. Once milled, the oils in the germ are exposed to air. Store fresh flour airtight, cool and dark, and freeze anything you won't use within a week or so.

6. Choosing a mill

For most households a 250–360 W stone mill is plenty. Read how to choose a grain mill, compare models in the grain mill comparison, or read about KoMo mills. Then move on to baking with freshly milled flour.

Frequently asked questions

How long does freshly milled flour keep?

Whole-grain flour contains the oily germ, so it loses flavour and slowly turns stale. Most home millers use it within about a week at room temperature, or freeze it in airtight bags for longer. Whole grain itself keeps far longer when stored cool, dry and sealed.

What is the best grain to start with?

Hard wheat or spelt. Both mill easily, make familiar breads and forgive mistakes. Add rye or einkorn once you know how your mill and oven behave.

Can I mill in advance for the week?

Yes. Mill into an airtight container and keep it cool. Many bakers mill right before mixing, mostly because it is quick and the flavour is at its best.