Why I Tried Sourdough First with Fresh Milled Flour

If you’ve followed this fresh milled flour series from the beginning, you already know how much I enjoy sourdough. I love the flavor, I love the process, and I love finding ways to incorporate it into our meals.

Naturally, when I started milling my own flour, I assumed I would simply keep doing what I had always done. What I failed to consider was that fresh milled flour behaves differently than commercial flour. It absorbs water differently, often requires recipe adjustments, and sometimes responds differently during fermentation.

Instead of learning one new skill, I was trying to learn two.

I was learning fresh milled flour while also trying to learn how fresh milled flour would affect my sourdough process. Looking back, it’s no wonder I felt frustrated at times. Every time something didn’t turn out as expected, I had to wonder whether the issue was the flour, the hydration, the fermentation, or something else entirely.

There’s a reason so many experienced bakers encourage people to learn one skill at a time. While I don’t regret jumping in, I do think I would have saved myself some frustration if I had slowed down and focused on understanding the flour first.

How Yeast Helped Me Learn Fresh Milled Flour

One of the biggest advantages of using yeast while learning fresh milled flour was consistency.

When a loaf didn’t turn out the way I expected, I could usually narrow down the problem fairly quickly. Was I using the wrong wheat berry? Did I need more water? Did I measure something incorrectly? Because yeast is predictable, it removed one layer of uncertainty from the process.

That gave me room to learn.

As I worked through different recipes, I began noticing how dough felt, how quickly it absorbed water, and how different wheat berries behaved. I learned that hard white wheat became my go-to for breads and rolls. I learned that soft white wheat worked beautifully for things like waffles and other softer baked goods. Most importantly, I learned that fresh milled flour wasn’t nearly as intimidating as it first seemed.

Yeast gave me confidence while fresh milled flour was still teaching me.

Every successful loaf reinforced what I was learning and encouraged me to keep going. Instead of wondering if everything would fail, I started seeing progress. Those small successes helped me build a foundation that I can continue building on as I learn more.

What Fresh Milled Flour Is Teaching Me About Learning

One of the unexpected lessons in this journey has very little to do with flour.

It’s about how I learn.

Years ago, I probably would have thrown myself into this full speed ahead. I would have spent hours researching, testing, and trying to master everything as quickly as possible. While enthusiasm isn’t a bad thing, experience has taught me that rushing doesn’t always lead to lasting results.

I’ve learned that I retain information better when I give myself time to absorb it. I learn better when I focus on one skill before piling another one on top. Most importantly, I enjoy the process more when I remove some of the pressure.

Between homeschooling, ministry responsibilities, family life, and everything else that comes with running a household, I’ve learned that it’s okay to move at a slower pace. Fresh milled flour has reminded me that growth doesn’t have to be rushed to be meaningful.

Sometimes the best thing we can do is take the next step instead of trying to sprint to the finish line. The lessons tend to stick a lot better when we give ourselves time to learn them.

Why I Still Love Sourdough

Even though yeast has been my teacher during this season, sourdough still has my heart.

There’s just something about the flavor that I love. Whether it’s a loaf of bread, a batch of cookies, or another discard recipe, I find myself gravitating toward that familiar sourdough taste. It’s one of the reasons I haven’t given up on learning fresh milled flour sourdough.

For now, though, I’ve simplified things.

At the moment, I’m still using my regular sourdough starter that is fed with unbleached all-purpose flour. That approach works well for our family and removes a lot of stress from the process. Could I focus entirely on fresh milled flour sourdough right now? Probably. But I know myself well enough to recognize that pushing too hard would likely lead to frustration and burnout.

This season is about learning, not proving anything. I’d rather move slowly, continue gaining confidence, and enjoy the journey than rush ahead and lose the joy that made me start in the first place.

My Advice for Beginners Learning Fresh Milled Flour

If I could go back and give myself one piece of advice when I started this journey, it would be this: don’t be afraid to start simple.

When I began working with fresh milled flour, I immediately tried to combine it with sourdough because that’s what I already enjoyed. Looking back, I can see that I was adding a lot of extra variables before I truly understood how the flour itself behaved.

Fresh milled flour already has a learning curve. You’re learning different wheat berries, hydration levels, recipe adjustments, and how dough feels compared to what you may be used to. Adding sourdough on top of all that meant I was trying to learn multiple things at the same time.

For me, yeast created a simpler path.

It allowed me to focus on the flour itself without constantly wondering whether my starter, fermentation times, or another sourdough variable was affecting the outcome. When something didn’t turn out right, it was easier to identify the problem and make adjustments.

That doesn’t mean sourdough isn’t worth learning. In fact, sourdough is still where I hope to go with fresh milled flour. I love the flavor, and I enjoy the process. But I’ve learned that there is value in building confidence first.

If you’re just getting started, don’t feel pressured to do everything at once. Learn a few recipes. Bake a few loaves. Get comfortable with how fresh milled flour behaves in your kitchen and with the foods your family already enjoys.

Once you’ve built that foundation, you can begin experimenting with more advanced techniques if that’s something you want to pursue. The goal isn’t to get there quickly. The goal is to build confidence, enjoy the process, and create habits that you can sustain long term.

Where I Am Right Now

Right now, yeast gives me consistency and sourdough gives me flavor.

My goal is still to become more confident with fresh milled flour sourdough, but I’m no longer in a hurry to get there. One of the biggest lessons I’ve learned through this entire journey is that sustainable growth usually happens slowly.

Every loaf teaches me something. Every mistake teaches me something. Every success teaches me something.

For now, I’m content to keep learning one loaf at a time. The more I learn about fresh milled flour, the more I realize that this isn’t a destination. It’s a skill that grows over time, and that’s part of what makes the journey so rewarding.

Watch My Fresh Milled Flour Journey on YouTube

If you’d like to follow along with this journey beyond the blog, be sure to check out my YouTube videos where I share the successes, failures, and lessons I’m learning with fresh milled flour along the way.

New to fresh milled flour? Start here.

If you’re just joining this journey, I encourage you to explore some of the other posts in this series:

• Fresh Milled Flour for Beginners: A Simple Year-Long Family Journey
• Fresh Milled Flour Storage: Simple Rhythms That Actually Work
• Hard White Wheat: My Go-To Flour for Fresh Milled Bread
• What 6 Months of Fresh Milled Flour Has Taught Me
• Fresh Milled Flour Conversion Tips for Everyday Baking

You’ll also find a few simple fresh milled flour recipes I’ve tested and enjoyed along the way. My goal isn’t to overwhelm you with information but to help make this journey feel approachable for everyday families.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

Join the Rooted Table!

Get fresh recipes, freezer tips, and encouragement for home cooks delivered straight to your inbox. When you subscribe, you’ll also receive my 15 Frugal Family Meals plan as a free gift.

I’m so glad you’re here.

And remember, I’m always praying for you, even if I don’t know who you are.

Why You’ll Love This Crack Chicken

There are plenty of reasons this crack chicken recipe has become a regular in our home.

• Minimal prep work
• Made entirely in the crockpot
• Family-friendly
• Great for busy weeknights
• Easy to make ahead
• Delicious leftovers
• Can be served several different ways

I also appreciate that most of the ingredients are things I usually keep on hand, making it an easy recipe to throw together without much planning.

What Makes This Crack Chicken Recipe Different

There are plenty of crack chicken recipes online, but this version includes diced tomatoes and fire-roasted green chilies. Those simple additions bring extra flavor without adding extra work.

You can absolutely substitute a can of Rotel for the diced tomatoes and green chilies. I’ve made it both ways over the years. However, my family prefers using the diced tomatoes and green chilies separately because we feel it gives the finished dish a better flavor.

Once the chicken has finished cooking and been shredded, I stir in shredded cheddar cheese and real bacon bits. After a few minutes on warm, everything melts together into a creamy, flavorful mixture that is hard to resist.

Ways to Serve Crack Chicken

One of my favorite things about this recipe is how flexible it is.

We often enjoy it:

• Wrapped in homemade sourdough tortillas
• Served on sandwich buns
• Over baked potatoes
• Over rice
• In lettuce wraps
• Stuffed into baked sweet potatoes
• Served as a dip with tortilla chips

If you are looking for a homemade wrap option, be sure to check out my Sourdough Tortillas recipe. They pair perfectly with this crack chicken and are one of our favorite ways to enjoy it.

Tips for the Best Crack Chicken

Let It Cook Low and Slow

Cooking the chicken on low for the full eight hours allows it to become tender and easy to shred. The longer cooking time also helps all of the flavors blend together.

Add the Cheese and Bacon Last

Wait until the chicken has finished cooking before shredding it. Once shredded, stir in the cheddar cheese (or you can use Colby Jack) and bacon bits and allow everything to sit on warm for a few minutes so the cheese can melt completely.

Make Extra for Leftovers

This recipe reheats beautifully and makes excellent leftovers. In fact, I often think it tastes even better the next day after the flavors have had additional time to mingle.

Scroll down to the recipe card below for the full ingredient list, measurements, and printable instructions.

A Meal Worth Keeping on Repeat

This crack chicken has become one of those dependable recipes I can count on when life gets busy. The ingredients are simple, the crockpot does most of the work, and everyone leaves the table happy.

Those are the recipes that tend to stick around in our house. Not because they’re complicated, but because they help me feed my family well without spending all afternoon in the kitchen.

If you’re looking for more family-friendly meals, be sure to explore the recipe collection here on the blog. And if you enjoy simple recipes, freezer-friendly ideas, and encouragement for real-life home cooks, you’ll feel right at home in Rooted Table, my once-a-month recipe email filled with recipes, kitchen tips, and practical inspiration.

Sometimes the best recipes aren’t the most complicated. They’re the ones that help us gather around the table together.

Remember, I’m always praying for you, even if I don’t know who you are.

What 6 Months of Fresh Milled Flour Taught Me About Time and Systems

If there is one lesson that stands above all the others, it’s this: fresh milled flour takes time.

When I first started, I assumed most of my learning would happen in the first few weeks. I thought I would figure out which wheat berries I liked, learn a few recipes, and settle into a routine. Instead, I discovered that fresh milled flour has a learning curve of its own.

There are different wheat berries to learn, recipe conversions to understand, hydration levels to adjust, and baking techniques that don’t always behave the way they do with commercial flour. Then there’s the simple reality of figuring out what your family will actually eat.

What surprised me most wasn’t the flour itself. It was realizing how important systems are.

Early on, I thought I needed to mill flour every time I baked. That sounds wonderful in theory, but our home doesn’t operate in theory. We homeschool, we’re involved in ministry, people sleep at different times, and life stays busy. My NutriMill Classic lives in the laundry room, and I know myself well enough to admit that if I have to drag it out every single time I need flour, I’m probably going to reach for the unbleached all-purpose flour instead.

That’s when I realized I didn’t need perfection. I needed a rhythm.

Now, when I know I’m going to be baking that week, I mill ahead and store my flour properly. Is it exactly the same as using it immediately after milling? No. But it means I actually use it, and that’s what matters.

One of the biggest lessons from 6 months of fresh milled flour is that success comes from creating systems you can maintain. The more I think about it, the more I realize fresh milled flour is a lot like cooking from scratch in general. It feels overwhelming at first, but once you build a routine, it becomes part of everyday life.

What 6 Months of Fresh Milled Flour Taught Me About Real-Life Eating

One thing I didn’t expect was how much my family would notice the difference in the way we eat.

Before our recent vacation, I made a loaf of bread so we’d have sandwiches and toast while we were away. That may sound silly to some people, but my crew genuinely prefers homemade bread now. Having that loaf with us helped us stay somewhat on track while we were gone.

Of course, vacations have a way of changing routines. We still ate foods that we don’t normally eat at home, and by the end of the trip, everyone was ready to get back to our regular meals.

What surprised me most was hearing both my son and daughter talk about it. They were genuinely glad to be home and eating the foods they were accustomed to again.

Now, I’m not making medical claims, and I’m certainly not saying fresh milled flour is a miracle food. What I am saying is that we’ve noticed a difference. When we’ve spent months eating mostly homemade foods and then suddenly switch back to highly processed foods, our bodies seem to notice the change.

One thing I’ve learned over the last six months is that healthier habits aren’t always noticed while you’re doing them. Sometimes they’re noticed when you stop doing them for a little while.

I’ve also learned that fresh milled flour doesn’t magically make everything healthy. While I absolutely believe it’s a better option than highly processed flour, it’s still flour. It’s still a carbohydrate. It’s still something we should approach with balance and wisdom.

Over the last several months, I’ve personally become more intentional about what I eat. While my family still enjoys plenty of bread, I’ve focused more on protein and balance because of my own health goals. Learning moderation has been just as important as learning how to bake.

What 6 Months of Fresh Milled Flour Taught Me About Learning

If you’ve followed this series from the beginning, you’ve probably heard me talk about mistakes. Trust me, there have been plenty.

I’ve grabbed the wrong wheat berry. I’ve measured yeast incorrectly. I’ve made loaves that were too dense and rolls that didn’t rise the way I expected. At the time, those moments felt frustrating. Looking back, they were some of my greatest teachers.

One of the best examples was when I accidentally used soft white wheat in a recipe that needed hard white wheat. I couldn’t understand why the dough kept tearing apart until I realized what I had done. Then there was the time I couldn’t figure out why my rolls weren’t rising properly, only to discover that I had written down the yeast amount incorrectly.

Those moments aren’t fun when they happen, but they remind me that learning is rarely a straight line.

Then there’s sourdough.

I already loved sourdough before I started milling my own flour. I had finally reached a place where I felt comfortable with it. Then I introduced fresh milled flour into the equation and suddenly felt like a beginner all over again.

Fresh milled flour sourdough is a whole other beast.

Some days it works beautifully. Other days I find myself staring at a loaf wondering what happened. At this point, I’ve decided to give myself permission to learn slowly. I’d rather understand it well than rush ahead and pretend I know more than I do.

Honestly, you’ll probably hear much more from me about fresh milled flour sourdough next year than you will this year. For now, my regular sourdough starter is working just fine, and I’m continuing to learn one loaf at a time.

One thing 6 months of fresh milled flour has taught me is that mistakes don’t mean you’re failing. Most of the time, they simply mean you’re learning.

Starting Small Is Still Progress

Recently, someone asked me how to get started milling flour. As we talked, I learned she was raising two small children, working a full-time job, and just beginning to learn how to cook and bake from scratch.

My advice surprised her because I didn’t tell her to run out and buy a grain mill immediately. Instead, I encouraged her to learn how to bake with unbleached all-purpose flour first.

Not because I didn’t think she could learn fresh milled flour. I absolutely think she could. But I also wanted her to succeed.

When we’re trying to change everything at once, it’s easy to become overwhelmed. Cooking from scratch has a learning curve. Bread baking has a learning curve. Fresh milled flour has a learning curve. Trying to tackle all three at the same time can feel like a lot.

I’ve heard of people slowly transitioning by replacing part of the flour in a recipe with fresh milled flour and gradually increasing the amount over time. For many families, that’s a realistic and sustainable approach.

Sometimes we get excited about making healthier changes and want to do everything at once. The problem is that when we become overwhelmed, we’re more likely to quit.

There’s no prize for getting there the fastest.

Learn to bake a loaf of bread. Learn a few family recipes. Get comfortable in the kitchen. Then, when you’re ready, add fresh milled flour into the mix.

Small steps are still progress.

What I’m Looking Forward to Over the Next Six Months

If the first six months have been about learning the basics, I think the next six months will be about strengthening those foundations.

Right now, I don’t feel the need to rush into every new grain, recipe, or technique. There is still plenty for me to learn with the wheat berries already sitting in my pantry. I want to continue improving my breads, refining the systems that work for our family, and becoming more confident with sourdough over time.

One thing 6 months of fresh milled flour has taught me is that growth doesn’t always come from adding something new. Sometimes growth comes from doing the same thing over and over until it becomes second nature.

And honestly, I think that’s where I am right now.

I’m no longer trying to figure out if fresh milled flour can fit into our lifestyle. Instead, I’m learning how to make it a consistent part of our everyday rhythm. That’s a very different place to be than where I started six months ago, and I’m grateful for the progress we’ve made along the way.

Watch My 6-Month Fresh Milled Flour Update

If you’d like to hear more about where I am in this journey, I’ve shared a video update on YouTube that goes along with this post. This isn’t a tutorial or a step-by-step guide. It’s simply an honest conversation about what’s working, what’s challenging, and what I’m learning along the way.

New to fresh milled flour? Start here.

If you’re just joining this journey, be sure to visit the Fresh Milled Flour section of the blog. You’ll find everything from getting started, to storage, to recipe conversions, along with a few simple recipes I’ve tried and enjoyed along the way.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for $20 savings on select products. Watch for the sales and save even more!!!

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon, and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen, and this is one of those things I’d choose again without hesitation.

Join the Rooted Table!

Get fresh recipes, freezer tips, and encouragement for home cooks, plus my 15 Frugal Family Meals plan free when you subscribe.

I’m so glad you’re here.

And remember, I’m always praying for you, even if I don’t know who you are.

Why You’ll Love These Sourdough Granola Bars

These sourdough granola bars have become a regular in our kitchen because they’re:

• A simple way to use sourdough discard
• Made with pantry staples
• Easy to make ahead
• Great for quick breakfasts or snacks
• Kid-approved
• Packed with oats, honey, and chocolate chips

I also love knowing exactly what goes into them. When you make your own granola bars, it’s easy to adjust ingredients to fit your family’s preferences while still enjoying a convenient grab-and-go snack.

A Simple Way to Use Sourdough Discard

If you’re anything like me, you’re always looking for ways to use the extra discard that seems to collect in the refrigerator.

While we love sourdough bread, cinnamon rolls, and other baked goods, sometimes I need something quick and practical. These sourdough granola bars come together in just a few minutes and don’t require any rise time.

It’s one more simple way to put that discard to good use while creating something your family will actually enjoy eating.

What You’ll Need for Sourdough Granola Bars

One of my favorite things about this recipe is that the ingredient list is simple.

You’ll need:

• Butter
• Peanut butter
• Honey
• Sourdough discard
• Vanilla extract
• Brown sugar
• Rolled oats
• Salt
• Chocolate chips

Most of these ingredients are pantry staples, making this an easy recipe to throw together without much planning.

Tips for the Best Sourdough Granola Bars

Press the Mixture Firmly

After transferring the mixture to the pan, use a piece of parchment paper to press everything down firmly. This helps the bars hold together once they’ve cooled.

Let Them Cool Completely

It can be tempting to cut into them right away, but allowing them to cool first helps them set properly.

Chill Before Slicing

Once cooled, place the pan in the refrigerator for about an hour before cutting. This helps the bars firm up and creates cleaner slices.

Scroll down to the recipe card below for the full ingredient list, measurements, and printable instructions.

How to Store Homemade Granola Bars

Once sliced, store the bars in an airtight container.

You can also wrap individual bars for quick grab-and-go breakfasts, homeschool snack breaks, church nights, or busy afternoons when everyone suddenly decides they’re hungry at the same time.

A Family Favorite Worth Making Again

My daughter still reaches for these throughout the week, which tells me everything I need to know. If your family enjoys granola bars, I have a feeling these sourdough granola bars will become a favorite in your home too.

If you’re looking for more ways to use sourdough discard, be sure to explore the Sourdough Recipes category here on the blog for more family favorites.

And if you enjoy simple, family-tested recipes like this one, you’ll feel right at home in Rooted Table—my once-a-month recipe email where I share new recipes, kitchen tips, freezer-friendly ideas, and encouragement for real-life home cooks.

Because sometimes the best recipes are the ones that make life just a little easier.

Why Hard White Wheat Is My Go-To for Bread

When I started this fresh milled flour journey, I intentionally kept things simple. I chose a few basic wheat berries to learn with so I wouldn’t overwhelm myself, both in the process and financially.

There are so many different grains you can work with, and I know eventually I’ll branch back out. I’ve used things like kamut before and really enjoyed it, and I’ll likely come back to that in time. But for now, keeping it simple has helped me actually learn, because if I complicate it too much, I know I won’t stick with it.

In our home, bread is something we use constantly. Sandwiches, toast, rolls with dinner… I didn’t fully realize how much we relied on it until I started making it from scratch more consistently. Hard white wheat has been the one that keeps showing up in those recipes, not because it’s perfect, but because it’s dependable.

It has a lighter flavor than hard red wheat, which makes it easier for my family to enjoy. It still carries the benefits of whole grain, but without that stronger taste that can be hard to transition to at first. And for me, that matters more than we sometimes want to admit, because if my family won’t eat it, it doesn’t matter how “good” it is.

What I’m Learning About Baking with Hard White Wheat

I’m still very much in the learning phase with all of this, especially when it comes to bread. Not just making bread, but making a bread that actually works for our everyday life, something that slices well, holds together, and doesn’t feel heavy when you eat it.

That hasn’t come overnight. There has been a lot of testing, a lot of adjusting, and honestly, a lot of second guessing along the way. But I finally feel like I’m getting closer.

One of the recipes that has worked really well for me comes from Lovely Bell Bakes. I’ve really enjoyed her approach, and her recipes have been some of the most consistent I’ve tried so far. What I appreciate is that her recipes feel doable. Not overly complicated, not unrealistic, just something you can actually make in your own kitchen.

Hard White Wheat: Sourdough vs Yeast (Where I Am Right Now)

I’ll be honest, sourdough with fresh milled flour is still something I’m trying to understand. There are days it works beautifully, and then there are days where I feel like I’m starting all over again.

One of the biggest things I’ve noticed is how it behaves after being in the refrigerator. It doesn’t bounce back the same way my regular sourdough does, and that has been a point of frustration for me. I’ve had moments where I’ve thought, “Why is this not working the same way?” and the truth is, I don’t fully know yet.

So instead of forcing it, I’m giving myself time to learn. You probably won’t see me dive deep into teaching fresh milled flour sourdough just yet, because I want to understand it better before I try to explain it to someone else.

But yeast breads have felt much more manageable. If you’re just starting out with fresh milled flour, I would encourage you to begin with yeast recipes first. It removes one layer of complexity and allows you to focus on how the flour behaves.

Real Life Testing with Hard White Wheat

This whole process has been a lot of real-life testing. Some days things come together beautifully, and other days… not so much.

Like the time I grabbed soft white wheat for a dough recipe that needed hard white and couldn’t figure out why everything was falling apart. Or the time I wrote down the wrong amount of yeast and couldn’t understand why my rolls weren’t rising the way they should.

It’s not always the flour. Sometimes it’s the little things, and that has been a big learning moment for me. Slowing down, checking my measurements, and actually paying attention to what I’m doing has made a difference.

Because when something doesn’t turn out right, there’s usually a reason, and most of the time it’s something I can learn from.

What Hard White Wheat Looks Like in My Real Kitchen

I’ve had to be honest with myself about what’s realistic. If I don’t have flour ready to go, I will reach for the commercial flour. It’s quick, it’s easy, and in a busy home, convenience matters more than we sometimes want it to.

So I’ve started milling ahead when I know I’ll be baking that week. It may not be perfect, but it means I actually use it, and that has made a bigger difference than trying to do everything “the right way.”

Bread, rolls, and even pizza dough have all worked really well with hard white wheat in our home. It’s not that I won’t try other things, it’s just that right now, this is what fits our rhythm.

A Quick Note on Health and Balance

I also want to say this, because I think it’s important. Fresh milled flour is better than processed flour, but it’s still a carbohydrate, and that’s something I’ve had to be mindful of in my own life.

While my family still enjoys it regularly, I’ve personally cut back some and try to focus more on balance. I want to be wise about what I’m eating, not just assume that because something is homemade, it means I can have as much as I want.

It’s still good, it’s still better, but it’s still something to be mindful of.

Encouragement for Your Own Journey

If you’re feeling frustrated, you’re not alone. This isn’t something most of us pick up overnight. It takes time, practice, and sometimes making the same recipe a few times before it finally clicks.

So don’t quit. Keep trying, start with recipes you know your family will eat, pay attention to what works, and adjust as you go. Give yourself grace in the process, because this is a journey, not a race.

Watch Where I Am in My Journey

If you want to see exactly where I am with all of this right now, I shared more in this video. This isn’t a polished “how-to,” it’s just an honest look at what’s working and what I’m still figuring out in real time.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for $20 savings on select products.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon, and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen, and this is one of those things I would choose again.

Stay Rooted at the Table

If you’re walking through this fresh milled flour journey with me, I’d love for you to explore the Fresh Milled Flour section here on the blog. You’ll find everything from getting started, to storage, to what I’m learning along the way, along with a few simple recipes I’ve tried and enjoyed.

And if you’d like more recipes, real-life kitchen tips, and encouragement, you can join the Rooted Table email list. It’s where I share new recipes, simple rhythms, and a little encouragement right when you need it most.

I’m so glad you’re here.

And remember, I’m always praying for you, even if I don’t know who you are.

Ingredients for Fresh Milled Flour French Bread

• 230 grams water (about 1 cup)
• 8 grams sugar (about 1 ½ teaspoons)
• 9 grams yeast (about 2 ½ teaspoons)
• 360 grams freshly milled hard white wheat
• 1 tablespoon butter, chopped
• 8 grams vital wheat gluten
• 4 grams sunflower lecithin
• 10 grams salt (about 1 ½ teaspoons)

How to Make Fresh Milled Flour French Bread

(Full printable recipe card available at the bottom of this post.)

Step 1: Activate the Yeast

In your mixing bowl, combine water, sugar, and yeast. Let sit for about 5 minutes until slightly foamy.

Step 2: Mix the Dough

Add fresh milled flour, butter, vital wheat gluten, and sunflower lecithin. Mix on a low speed for about 2 minutes, adjusting as needed depending on your mixer or if mixing by hand.

Watch your dough closely during this time. I added about 1 tablespoon of water as it mixed to help it come together.

Step 3: Rest the Dough

Let the dough sit for 20 minutes. This rest period gives the fresh milled flour time to fully absorb the liquid and makes a big difference in texture.

Step 4: Knead the Dough

Add salt, then increase to a medium speed and mix for 8–10 minutes until the dough reaches the windowpane stage. Adjust as needed depending on your mixer or kneading by hand.

Step 5: First Rise

Transfer dough to a lightly oiled bowl and let rise for about 1 hour, or until slightly puffy.

Step 6: Shape the Dough

Move dough to a dough mat (no flour needed).

I’ve found with fresh milled flour that adding extra flour at this stage can make the dough feel off when shaping. Instead, lightly spritz your mat with water or a bit of olive oil to help the dough come together smoothly.

Gently shape into a ball, releasing gases, and let rest for 15 minutes.

Then shape into an oval (about 9×12 inches). Starting on the long side, roll into a cylinder shape. Pinch seams together, then tuck and pinch the ends.

Place seam-side down.

Step 7: Second Rise

Let the loaf rise until doubled in size. Mine took about 1 hour, but yours may be slightly less depending on your environment.

Step 8: Bake Fresh Milled Flour French Bread

Preheat oven to 425°F.

Gently score the loaf and lightly mist with olive oil.

Bake for 20 minutes, then reduce heat to 350°F and bake another 5 minutes until golden on top.

Recipe Summary

Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 25 minutes
Total Time: 2 hours 45 minutes
Yield: 1 loaf (about 10–12 slices)

Why I Use Vital Wheat Gluten and Sunflower Lecithin in Fresh Milled Flour French Bread

When I first started working with fresh milled flour, I realized quickly that it doesn’t behave the same as store-bought flour. That doesn’t mean it’s worse—it just means it needs a little help sometimes to get the structure we’re used to.

Vital Wheat Gluten is a concentrated form of the natural protein found in wheat. Adding a small amount helps strengthen the dough, improve elasticity, and support a better rise.

Sunflower Lecithin (pronounced leh-suh-thin) is a natural emulsifier that helps ingredients blend and hold together. In bread, that means a softer texture and better moisture.

Do you have to use these? No. But they’ve helped me get results that feel more familiar while still using fresh milled flour.

Tips for Fresh Milled Flour French Bread

• Fresh milled flour is thirstier, so don’t be afraid to adjust water slightly.
• The 20-minute rest makes a big difference in texture.
• Vital wheat gluten helps strengthen the dough structure.
• Sunflower lecithin helps improve softness and shelf life.
• Watch your dough, not just the clock.

Storage Tips for Fresh Milled Flour French Bread

Store in an airtight container for up to 3 days.

Slice and freeze for quick use.

Reheat in the oven or toaster oven for best texture.

• Leftover slices make excellent French toast. The texture holds up well once soaked, making this a great way to use any extra bread.

From My Kitchen to Yours

Over the past several months, I’ve learned to slow down and pay attention to what’s happening in my kitchen.

Fresh milled flour doesn’t behave exactly like store-bought flour—and that’s okay. This loaf reminded me that learning something new doesn’t mean starting from scratch.

Sometimes it just means adjusting what you already know. And if you’re in that same place—learning and testing—you’re not alone.

As I’ve been learning, the tools I use have made a big difference in how this process feels day to day.

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

If you’re learning fresh milled flour, I’d love for you to keep following along.

Explore more simple recipes here on the blog or join Rooted Table for monthly recipes, tips, and encouragement straight from my kitchen.

Fresh Milled Flour Storage Starts with Wheat Berries

The first thing we need to talk about is where and how we store our wheat berries. Because if you’re anything like me, you probably bought them in bulk and then thought, “Okay… now what?”

For me, I store my wheat berries in 5 gallon buckets. It’s simple, it keeps things contained, and it works well for the amount we use. But if you’re using buckets, I cannot recommend this enough: get gamma seal lids.

This is one of those places I would link what I personally use, because it made a huge difference for me.

I’m saying that from experience, not just preference.

When we first got our buckets, they had the standard sealed lids. Every time I needed flour, I had to pry that thing open. I’m right handed, so I would twist and pull over and over again. I didn’t think much about it at the time… until my arm started hurting.

Long story short, I ended up with tennis elbow.

Now, I can’t say with 100% certainty that those lids caused it, but I can tell you that repeatedly trying to open them definitely didn’t help. After weeks of pain, a doctor visit, and finally a steroid shot, I learned my lesson.

Gamma seal lids were ordered immediately.

And let me tell you, they are worth it.

They twist on and off easily, they seal well, and they make accessing your wheat berries simple instead of frustrating. Sometimes the smallest changes make the biggest difference in keeping a system sustainable.

Fresh Milled Flour Storage and Where I Buy My Wheat Berries

I’ve ordered wheat berries from a couple of different places, depending on availability.

I’ve purchased from NutriMill before, and I always recommend checking there first. Recently, I noticed their bulk options were limited, so I ordered from Palouse Brand instead. The quality was excellent, shipping was fast, and everything arrived exactly as expected.

That said, this isn’t about where you have to buy from. It’s just what has worked for me so far.

If you choose to order from NutriMill, be sure to use my code MAKINMACON. You can save $20 on select larger purchases. Our family does earn a small commission on your purchase.

Making Fresh Milled Flour Storage More Convenient in the Kitchen

While I store my bulk wheat berries in buckets, I don’t keep those buckets in my kitchen. Mine are stored in the laundry room, which means if I had to go drag them out from there every single time I needed flour, I probably wouldn’t.

So I keep a smaller amount in glass airtight jars in my kitchen.

This has been a game changer for convenience.

The jars I use have an airtight seal (I use these glass jars from NutriMill), and I keep them filled so I can quickly scoop what I need without stopping everything to go get the bucket.

It keeps my workflow moving, especially when I’m in the middle of cooking, homeschooling, or just trying to get something on the table.

Because let’s be honest… if something isn’t convenient, we’re less likely to stick with it.

Fresh Milled Flour Storage in Real Life

Now let’s talk about the part that gets people a little stirred up… storing the flour itself.

You’ll hear over and over again that fresh milled flour is best used immediately. And that’s true. Right after milling, all of the nutrients are at their peak.

But here’s where real life comes in.

If I had to pull out my mill every single time I needed flour, I wouldn’t do it.

I keep my NutriMill Classic, which is the bigger of their mills, stored in my laundry room. And I know for a fact that I’m not going in there to drag it out every time I need flour.

We run a busy home. And the mill isn’t quiet. School may be going on, someone could be sleeping, or I may be in the middle of something else entirely. If my child asks for something, or I need to throw a meal together quickly, I’m not stopping everything to go mill just enough flour for one recipe.

I’m going to reach for what’s easiest.

And if fresh milled flour isn’t already prepared, that would mean reaching for commercial flour.

So instead, I mill ahead.

I usually mill enough flour for the week when I know I have a heavier baking schedule. If I’m already using the mill for bread, I go ahead and make extra so I don’t have to think about it later.

And for storage, I keep it simple.

Right now, I’m using containers that seal well, even if they aren’t fancy. One of mine is literally a reused container from something else. It works, it seals, and it holds the amount I need.

Could I upgrade? Sure.

But this works for me right now, and that’s what matters.

The Nutrient Side of Fresh Milled Flour Storage

There’s a lot of conversation around nutrients when it comes to fresh milled flour storage.

Yes, nutrients begin to diminish over time after milling. That’s true. Once the wheat berry is broken down, the bran and germ are exposed to air, light, and heat, which slowly affects certain vitamins and healthy oils.

But what I’ve found, through both research and simply living this out, is that it’s not as instant as some make it sound.

Research shows that while some nutrients begin to decline after milling, the process is gradual, not immediate. Whole grain flour can still retain a good amount of its nutritional value for days or even weeks, especially when stored properly.

And that “stored properly” part really matters.

For me, that looks like keeping my flour in containers that seal well, stored in a cool, dry place away from light. If I know I won’t use it quickly, the refrigerator or freezer is always an option to help slow that breakdown even more. But most of the time, I’m working within a week’s window and storing it in airtight containers in my kitchen.

Now here’s the reality.

If my fresh milled flour isn’t readily available, I tend to reach for the unbleached commercial flour.

Not because I want to… but because it’s convenient.

So for me, milling ahead and storing it well means I actually use it consistently. This is especially helpful on days I’m making something simple like our homemade waffles.

And at the end of the day, something is still better than nothing.

If milling ahead for a few days or even a week means I consistently use fresh milled flour instead of going back to store bought, then that’s a win in my kitchen.

For me, consistency matters more than perfection.

You may choose to mill daily, and that’s wonderful. But if that isn’t realistic for your life, don’t let that stop you from starting.

Find what works for you.

What I’m Learning in This Fresh Milled Flour Journey

This whole fresh milled flour process is still a learning curve for me.

I’ve grabbed the wrong flour before, like the time I used soft white wheat for a dough recipe that needed hard white. The dough tore, and I stood there wondering what went wrong… until I realized what I had done.

I’ve had things turn out beautifully, and I’ve had things completely flop.

That’s part of this journey.

What I keep coming back to is this: test, test, and test again.

The more I work with fresh milled flour, the more I understand how it behaves. And the more I understand it, the more confident I become in the kitchen.

Moral of the story… don’t give up.

Creating a Fresh Milled Flour Storage System That Works for You

If there’s one thing I want you to take away from this post, it’s this: your system doesn’t have to look like anyone else’s.

You don’t need the perfect setup. You don’t need the most expensive containers. You don’t need to have everything figured out.

You just need a system that works for your life.

For me, this is the fresh milled flour storage system that works for us right now:

• Bulk wheat berries stored in buckets with gamma seal lids
• Smaller jars in the kitchen for easy access
• Milling once a week when I know I’ll need it
• Using simple containers for flour storage

It’s not perfect, but it’s sustainable. And sustainable is what keeps me going.

Watch My Fresh Milled Flour Storage Setup

If you’re more of a visual learner, this will walk you through exactly how I’m doing this step by step in real life.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon, and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen, and this is one of those things I’d choose again without hesitation.

What’s Next in Our Fresh Milled Flour Journey

If you’re walking through this journey too, I’d love for you to explore the Fresh Milled Flour section under Recipes here on the blog.

If you’re working to build a rhythm with fresh milled flour in your own kitchen, I hope this encourages you to keep going. However you approach fresh milled flour storage, the goal is to make it work for your real life.

And if you’d like new recipes, tips, and encouragement sent straight to your inbox, you can join the Rooted Table email list.

I’m so glad you’re here.

And remember, I’m always praying for you, even if I don’t know who you are.

Why We Love These Keto Peanut Butter Cookies

These keto peanut butter cookies have become a go-to in our home simply because they make life easier.

They only use a few ingredients, come together quickly, and don’t require a lot of thought when you need something sweet on hand.

For our family, they’re a simple way to be a little more mindful without overcomplicating things. We’re not all-or-nothing eaters around here, but we do try to make small adjustments where it makes sense.

And honestly, my daughter actually prefers the keto version over the regular. She says they’re less sweet, which surprised me at first, but makes sense once you try them.

If you’re someone who doesn’t love overly sweet desserts, you may find yourself reaching for this version too.

A Simple Peanut Butter Cookie Recipe Behind These Keto Peanut Butter Cookies

Before we ever made a keto version, this was the recipe we used:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

That’s it.

You mix everything together, roll into small balls, place them on a baking sheet, and gently press them down with a fork in a crisscross pattern.

Bake, let them cool slightly, and they’re ready to enjoy.

It’s one of those recipes you don’t even have to write down after you’ve made it once.

How to Make Keto Peanut Butter Cookies at Home

To turn this into keto peanut butter cookies, we simply swap a couple of ingredients:

• Use no sugar peanut butter (We absolutely love Smucker’s Natural Peanut Butter)
• Replace the sugar with Swerve confectioners

Everything else stays the same.

Mix, roll, press, and bake.

Same process. Same simplicity. Just a different outcome for your body.

Choosing Ingredients for Keto Peanut Butter Cookies

I personally like to use a clean, all natural peanut butter when I can. My go-to is Smucker’s natural peanut butter.

It keeps the ingredient list simple and avoids added sugars that can sneak in.

Best Sweeteners for Keto Peanut Butter Cookies

Right now, I’ve been using Swerve confectioners for this recipe, and it works well.

I’ve seen some newer blends using allulose and monk fruit, and I may test those in the future, but for now I always like to share what I know works first.

Tips for the Best Keto Peanut Butter Cookies

• Don’t overbake. They should be slightly soft in the center when you pull them out.
• Let them cool on the pan for a few minutes before moving them.
• Use a fork to gently press them down, no need to flatten too much.

How to Store Keto Peanut Butter Cookies

These keto peanut butter cookies are best stored in an airtight container at room temperature.

In our home, I simply place them in a cookie jar with a tight seal, and they stay soft and chewy for several days. Honestly, they don’t last long enough to worry much about storage around here.

Keto Peanut Butter Cookies Recipe

Ingredients (Keto Version)

• 1 cup no sugar peanut butter
• 1 cup Swerve confectioners
• 1 egg

Ingredients (Classic Version)

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix all ingredients until combined.
3. Roll dough into small balls and place on a baking sheet.
4. Use a fork to gently press each cookie in a crisscross pattern.
5. Bake for 8–10 minutes or until edges are set.
6. Allow to cool slightly before serving.

Why Simple Keto Peanut Butter Cookies Matter

If you’re on a similar journey, don’t feel like you have to change everything all at once. Start small. Swap where you can. Recipes like these keto peanut butter cookies, along with other simple options like low-carb snacks and breakfast ideas on the blog, can make the transition feel much more doable.

Whether you’re making the classic version or the keto peanut butter cookies, this is one of those recipes that reminds me simple really can be enough.

We don’t always have to overcomplicate things to take care of our families, or ourselves.

Sometimes it’s just about making small, intentional changes that add up over time.

And if you’re in a season of learning, adjusting, or just trying to do better one step at a time, you’re not alone in that.

Join the Rooted Table

If you enjoy simple, real-life recipes like this, I’d love for you to join my Rooted Table emails.

It’s where I share new recipes, a little encouragement, and the why behind what we’re making in our home each month.

So if you tried this recipe, I would love to hear from you. Leave a comment below or share this with a friend who might need a simple, better-for-you treat in their kitchen too.

Remember, I’m always praying for you, even if I don’t know who you are.

Why You Can’t Convert Recipes to Fresh Milled Flour Cup-for-Cup

What I learned is this: commercial flour and fresh milled flour do not weigh the same — even if the measuring cup says “1 cup.”

Commercial flour is milled finely and sifted. It’s compact and uniform.

Fresh milled flour is lighter, fluffier, and contains the bran and germ. Because of that, less flour fits into a cup by weight.

Through research, reading, and a lot of personal testing, I kept seeing the same starting point referenced: about 120 grams per cup of fresh milled flour.

That number isn’t magic — but it gives you a consistent baseline.

Once I began weighing my flour instead of scooping it, my results immediately became more predictable. I use a simple digital kitchen scale – nothing fancy – just something accurate and reliable.

Grams removed the guessing.

What Happened When I Tried to Convert Recipes to Fresh Milled Flour Using Grams

The first time I converted one of my familiar recipes using weight instead of cups, I noticed something important: my dough behaved differently — in a good way.

Fresh milled flour absorbs more liquid than commercial flour, especially hard white wheat. What feels sticky at first often improves dramatically after rest.

When I rushed it, my bread felt tight and dense.
When I allowed it to rest, it relaxed and rose better.

It wasn’t that the recipe was wrong. It was that the flour needed time — something I didn’t fully understand until I started paying attention to hydration and rest.

A Recent Bread Machine Test

Just recently, I decided to test my Simple French Bread recipe in the bread machine using fresh milled flour.

The first loaf? Flat.

I was so hopeful — and so disappointed.

The second loaf? Very, very promising.

Still a little dense. Still not quite that perfect “bread flour” texture. And I honestly don’t know if fresh milled flour will ever mimic commercial bread flour exactly.

But when my daughter took a bite and said it felt like she had gone to Subway and bought a sandwich — that said everything.

We had made this bread to go with dinner that night, and the next day she used the leftovers for sandwiches — and here’s something else I’ve noticed with fresh milled flour: it’s filling.

Where before we could probably eat an entire loaf between the four of us — because let’s be honest, we love our bread — now we can’t even finish half.

That tells me something is different — in a good way.

Fresh Milled Flour and Hydration

By the time I realized hydration was the issue, I had already had a few flat loaves under my belt.

Fresh milled flour doesn’t just need more liquid — it needs time with that liquid.

Here’s what that has looked like practically in my kitchen:

• I don’t panic if the dough feels sticky at first.
• I mix and then step away.
• I let it sit before deciding if it needs more flour.
• I remind myself that fresh milled flour is still absorbing.

With batters, that might mean letting them rest 10–20 minutes before baking.

With hard wheat doughs, it often means an autolyse stage — mixing flour and water first and letting it sit before adding other ingredients.

Hydration isn’t complicated, but it does require patience. And patience has not always been my strongest quality in the kitchen.

But the more I allow that rest time, the more consistent my results become.

What About Vital Wheat Gluten?

As I continued converting bread recipes, I realized something else was affecting my results: structure.

Fresh milled flour contains the entire wheat berry — including the bran. That bran is nutritious, but it can slightly interfere with gluten development in certain breads, especially soft sandwich-style loaves.

In some recipes, adding a small amount of vital wheat gluten — which is simply a concentrated wheat protein — can help strengthen the dough and improve rise.

Some bakers prefer not to use vital wheat gluten, especially if they’re aiming for a very minimal or ultra-clean ingredient list. That’s a personal decision every family makes.

For me, it’s simply a tool. I use it when I need extra structure, especially in sandwich breads, while I continue testing ways to develop strength naturally through hydration, rest, and technique.

Like everything else in this journey, I’m learning when it’s helpful — and when it’s not.

Charts Are a Starting Point — Not a Rule

At some point in my research, I found a helpful flour conversion chart created by Grains in Small Places. It shows cup-to-gram measurements and even how much wheat to mill to yield specific amounts of flour.

You can view their conversion chart here: Grains In Small Placed Conversion Chart 

It’s incredibly helpful as a reference — especially when you’re first learning to convert recipes to fresh milled flour.

But even charts are just starting points.

Every recipe behaves differently.

Cookies spread differently.
Biscuits rise differently.
Yeast breads require careful hydration.
Sourdough demands patience.

There is no universal formula.

There is observation.
There are notes.
There is testing.

Where I Am Right Now

Learning to convert recipes to fresh milled flour has required more patience than I expected.

But I’m getting closer.

Here’s what I consistently do now:

• Weigh flour in grams
• Start around 120g per cup as a baseline
• Expect to adjust liquid
• Always allow rest time
• Take notes
• Test familiar recipes before trying new ones

Fresh milled flour hasn’t complicated my kitchen — it’s made me more attentive.

And that attentiveness has improved my baking more than any shortcut ever did.

Thank you for following along with my journey here.

We’re learning this one recipe at a time.

And that’s enough.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

What’s Next

As we continue this journey, we’ll talk about storage rhythms and building sustainable systems so fresh milled flour fits real life.

If you’re working to convert recipes to fresh milled flour in your own kitchen, I hope this encourages you to keep going.

You can explore the Fresh Milled Flour section under Recipes for more of our tested bakes and updates along the way.

And if you’d like updates and tested recipes delivered straight to your inbox, join the Rooted Table email list.

I’m so glad you’re here.

And remember, I’m always praying for you — even if I don’t know who you are.

**For those who have asked, I use a NutriMill Classic grain mill and purchase most of my wheat berries through NutriMill. I’ll link those here. If you decide to order, you can use my code MAKINMACON— I may receive a small commission at no extra cost to you.

Why We Love These Homemade Chicken Strips

• Freezer-friendly for quick meals
• Made with simple ingredients we can pronounce
• Lightly crisp on the outside and tender inside
• Can be cut into strips or nuggets
• Perfect for homemade chicken biscuits

The Real-Life Truth About Frying at Home

Let me be honest. One of the main reasons I make a large batch at one time isn’t just for convenience. It’s because frying makes a mess.

Right now, we don’t have a vent hood. Maybe one day. Until then, we open doors and windows and let the air move through the kitchen. When I fry, it’s a whole production. Grease splatters. Counters need wiping. The stovetop needs attention.

So if I’m going to do it, I’m going to do it once and make enough to last.

We don’t fry often, but when we do, we use 100% pure beef tallow that we purchase here. It gives great flavor and handles heat well.

Helpful Notes Before You Make These Homemade Chicken Strips

• Marinate the chicken for at least 2 hours. This helps tenderize and flavor the meat.
• You do not need to double coat. Simply move the chicken from the marinade straight into the flour mixture and coat generously.
• Heat oil to approximately 325–350°F. Adjust heat as needed. If the coating browns too quickly, reduce the heat slightly before frying the next batch.
• Fry 4–6 minutes, turning once, until golden brown and the internal temperature reaches 165°F. The chicken should feel firm when gently pressed.
• If using more than 3 large chicken breasts, you may need to increase the flour coating mixture.

Freezer Instructions

Allow the homemade chicken strips to cool completely after frying.

For best results, lay them flat in a single layer to freeze first. Once frozen solid, transfer to a freezer-safe bag.

Reheat in a 375°F oven or toaster oven until heated through and warmed all the way to the center.

Serving Ideas

• Tucked inside a warm sourdough biscuit with hot honey
• Served with your favorite dipping sauce
• Paired with fresh fruit and a simple side
• Chopped and added to salads

We make an amazing sauce to go with these chicken strips that never lasts long. It’s even good on burgers. Maybe soon I’ll share that recipe too.

If you’re looking for more freezer-friendly, family-tested meals, I’d love for you to explore more recipes here on the blog.

And if you want new recipes sent straight to your inbox, along with encouragement for feeding your people well even on busy days, be sure to join Rooted Table. You’ll find the sign-up below.