These days, as I make nutritious oatmeal from freshly-rolled oats, fresh cow’s milk, fermented blueberries, and sometimes protein powder for extra protein, I laugh at my old self.

Not that she wasn’t necessary, she was. I wouldn’t be where I am now without sugar-free (aka fake sugar), low-calorie (aka zero nutrients), instant oatmeal packet Michelle.

But let’s just say I’m very thankful I’ve upgraded my breakfasts, m’kay?

So let’s talk about how and why to make rolled oats with an oat flaker.

What are rolled oats, anyway?

So what are rolled oats?

Similar to wheat berries, oats all start out as a wholegrain kernel. In order to cook oats effectively, they get rolled.

Commercially, the rolled oats you purchase at the store have been steamed (sometimes also heated), then rolled through huge rollers to flatten the oat groats into rolled oats. The problem with this conventional method is that oats don’t need to be steamed and heated in order to be rolled. The steaming and heating process unfortunately causes the oats to loose some of their original nutrients.

Even further, rolled oats start out as oat groats. Turns out, oat groats naturally maintain their nutrients for quite a while when they’re left as they are. Once you roll oats, you sort of “unlock” those nutrients, which is great if you’re eating them right away. But unfortunately, once they’re rolled, they loose nutrients quickly. The sooner you can eat rolled oats after they’re rolled, the more nutrients your body will get.

Rolled oats, quick oats, old fashioned oats and oat groats: what’s the difference?

Stopping in front of the oats at the grocery store can be super confusing. What’s the difference between all these oats?

Diffusing the confusion surrounding what all the different types of oats are is a huge step in the direction of unlocking the nutrition of real oats.

Rolled oats

Rolled oats are simply oat groats (the wholegrain form of oats) that have been steamed and rolled into rolled oats as we know them. They’re suitable for really anything you’d use oats for.

Quick oats

Quick oats are rolled oats that are rolled even thinner and sometimes have been chopped into smaller pieces to help them cook faster. These are mainly used for oatmeal, but can also be used in baking or other baked products.

Old fashioned oats

These are simply a different name for rolled oats. They’re one and the same: oat groats that have been steamed, rolled, and processed into the flattened oats that we picture when someone says “oats.”

Oat groats

Finally, oat groats; the basis of all oats. None of the type of oats listed above would exist without oat groats. They’re the wheat berries of oats. They’re the wholegrain form of rolled oats. If you were to walk into a field of oats growing, shake the stalk and gather what comes out, those would be oat groats. They can be rolled and flaked into oats suitable for using in oatmeal, granola, or anything you’d use oats for.

How to use an oat flaker

My life changed dramatically when I started milling my own flour. I had a similar life-changing experience when I got my oat flaker and started rolling all my own oats.

Turns out, just like fresh milled flour, freshly flaked oats are so much more nutritious than their commercial rolled-months-ago-counterparts. And although learning to use my oat flaker was a much smaller learning curve than learning to use my grain mill, it still had a learning curve. But it turns out, it’s really simple.

1. Decide which oat flaker is best for you. The two main options for oat flakers are manual (hand crank-style) or electric (pour the oat groats in and wait for it to do its thing). I chose to go with an electric oat flaker, which I adore. Learn more about my oat flaker here.
2. Source oat groats. I personally order mine from Azure Standard because they’re the best price I can find, while also the best quality. Azure Standard is my all-time favorite independent food supplier. If it’s your first time placing an order of $100 or more, use code SOULYRESTED to save 15% OFF your entire order! (My favorite items to pick up from Azure are listed here.)
3. Decide if you want to moisten your oat groats or not. If the look and size of your oats is important to you, you might want to consider adding some moisture to help the groats flake better. Add roughly 1 teaspoon of water per cup of oat groats and let sit overnight. Oat groats can definitely be flaked without any additional moisture (aka the way I usually do it), but they’ll be a less uniform, picture-perfect end product.
4. Turn your oat flaker on, add in the oat groats, and watch your homemade rolled oats shoot out into your bowl. It’s truly that simple.

Oat flakers shouldn’t need to be cleaned, and certainly shouldn’t ever be moistened or submerged in water. My Mockmill oat flaker can be taken apart to brush off the rollers when needed. (I had to do that when I ran a too-moistened grain through my flaker and slightly gummed up the rollers. Learned my lesson.)

How to make rolled oats without an oat flaker

Technically, there’s more than one way to roll an oat. (That sounded weird…)

And although I absolutely adore my oat flaker and personally think it’s well worth the investment for a good machine, I know that not everyone has the budget or kitchen space for another appliance. So let’s go over a few ways you can try to roll oats at home without an oat flaker.

• I’ve heard of folks who have rolled oats by simply rolling them with a rolling pin. I would assume that’s rather laborious and time consuming, but I suppose it could be done. You’ll definitely want to moisten your oats (1 teaspoon of water per cup of oats, soaked in a container overnight) before attempting this to make them easier to roll.
• You can also try rolling your oats through a hand-crank pasta maker if you have one. Again, you’ll want to moisten your oats before trying this.
• Use your grain mill to make not rolled oats, but cracked oats or oat flour. In some cases, this might give a recipe calling for oats the same flavor, just with a different texture. Make sure you only ever run WHOLE oat groats through your grain mill, though. Milling already rolled oats can gum up your mill.

What grains can be rolled into “oats?”

When I was writing Fresh Flour University, I knew I wanted to write a section about flaking grains. So I started researching what grains could be flaked, and I was surprised to learn how many of the grains that I already had in my pantry could be turned into not just flour but also flakes or rolled grains. 

I was surprised even more by how (with the just right amount of added moisture), it was true. Almost every single grain I tried flaked beautifully. Obviously there was some trial and error with exactly how each grain liked to be flaked (some of them I wound up soaking then drying, others were great with just a spritz of water, and so on). But the end result was incredible. 

Here are the grains that I successfully learned to flake:

• Oats (obviously)
• Kamut (learn exactly how to flake Kamut here)
• Barley
• Einkorn (instructions for flaking einkorn here)
• Hard red wheat
• Hard white wheat
• Soft white wheat
• Spelt
• Rye
• Buckwheat

From my experiments, each one of these grains likes a slightly different amount of moisture in order to create a nice rolled/flaked texture. Maybe I’ll share the results of all my experimenting on the blog someday.

For now, exact instructions for flaking Kamut are in this post all about Kamut. And Einkorn flaking instructions here.

Or dive into Fresh Flour University and get it all, instantly–full instructions for flaking any grain as well as a 220-page workbook and 24 in-depth units that will have you choosing the right wheat berry for every cup of flour for every recipe and milling all your own flour like a pro. Use code SOULYRESTED to save.

My favorite flaked grains to work with and use in recipes turned out to be Kamut and Einkorn. The Einkorn flakes are so little and golden/buttery, and the Kamut are large, yellow flakes that make amazing granola (bigger flakes=larger, more textured “clumps” of granola!).

Where to buy oat groats

When I first learned about flaking oats and why making your own rolled oats is better, I was at a loss of where to purchase oat groats to make rolled oats from. Once you start looking, though, they can actually be pretty simple to find.

My favorite place to get my oat groats from is Azure Standard.  If you don’t know about this family-run independent food supplier, find out what I really think about them here. Azure Standard is a food co-op that delivers organic, bulk foods at great prices to “drop” locations once month around the country. If you want to check it out, find a drop near you and use the code “soulyrested” to save 15% off your entire first order of $100 or more.

Certain large brands do sell oat groats in their whole form and you might be able to buy them at a “traditional” grocery store near you. Bob’s Red Mill, for example, does sell “wholegrain oat groats,” but they also sell steel cut oats, and those are more commonly found in stores. Don’t be confused, though, and grab steel cut oats. They won’t flake well.

There are a surprising amount of options for oat groats on Amazon. Like this one (smaller size) or this one (bulk size).

Also check your local natural food stores, especially if they have bulk bins. They’ll often have oat groats at a decent price.

Why are freshly flaked oats different?

If you’re familiar with fresh milled flour, you know that wheat berries last virtually forever, with all of their nutrition locked up inside. Once you mill or crack or crush the wheat berry, those nutrients are oxidized, and loose their nutrients quickly. That’s because the oils inside the wheat berry are fatty and to rancid quickly. This is just one of many reasons why I mill my own flour.

Crazy enough, oats are very similar to wheat berries/fresh milled flour. Once the whole oat groat is processed into rolled oats, steel cut oats, or quick oats, the nutrients that were contained inside the oat groat are now exposed to air and go rancid. That means that oats are most nutritious the sooner you eat them after they’re rolled or processed.

The rolled oats sitting on the store shelves for, who knows, months–maybe longer? Unfortunately they’re just not going to contain the nutrition that they originally had.

How long do rolled oats made at home last?

Well, ideally your freshly rolled oats will be eaten as soon as possible after processing.

But that’s not to say you can’t keep oats at all. If you made too many rolled oats, simply store them in a jar or container at room temperature. If you’re going to be keeping them longer than a week or so, consider storing them in the fridge or freezer to maintain more nutrients.

If you have an oat flaker, one of the benefits is having on-demand, freshly rolled oats when you need them. Take advantage of that and try to only roll as many oats as you need each time.

Print

How to make rolled oats

Equipment

• oat flaker

Ingredients

• oat groats
• water, if desired

Instructions

• OPTINAL: soak your oat groats with 1 teaspoon of water per cup of groats in a ziploc or airtight container overnight. Make sure the groats aren't noticeably wet before putting them into your flaker--they should be just very slightly damp.
• Pour your oat groats into your oat flaker, making sure you don't overfill the hopper or it can jam if it's too full.
• Place a bowl under where the oats will come out, turn the flaker on, and wait for the magic of freshly rolled oats.
• Use your freshly rolled oats in any way you'd normally use oats--granola, oatmeal, in cookies or breads.

What I use to make rolled oats

​​Some items linked on this page are sourced from my all-time favorite independent food supplier. If it’s your first time placing an order of $100 or more be sure to use code SOULYRESTED to save 15% OFF your entire order! (My favorite items to pick up from Azure are listed here.)

More like how to make rolled oats (with an oat flaker) & why you should:

• Why I mill my own flour
• Learn more about my oat flaker here.
• How to store wheat berries 101
• Whole wheat pumpkin muffins (recipe)

The post How to make rolled oats (with an oat flaker) & why you should first appeared on Souly Rested.

It seemed like the end-all-be-all of homemade products.

I continued making lasagna for years with boxed noodles, thinking to myself one day soon I’ll learn how to make lasagna noodles from scratch! But in the back of my mind, I assumed it would never really happen, because who has time for that?

Turns out, making lasagna noodles from scratch is actually, like, Super Easy. With a capital “S.” No idea why I let this intimidate me.

Then, when I started converting my kitchen over to fresh milled flour, I went through the same process again. I had figured out how to make homemade lasagna noodles with dead store flour, but surely making them with fresh flour would be difficult. Again, I let it slide and continued making lasagna noodles with store bought flour (or buying them), even as I conquered chewy cookies, fluffy rolls, and even sourdough bread, all made with fresh, whole wheat flour.

Then, one day, I thought no more of this and I just did it. I made lasagna noodles from scratch with fresh milled flour. And you know what? It’s easy. I haven’t looked back.

So let’s make lasagna noodles with fresh flour.

How to Make Lasagna Noodles from Scratch

To make lasagna noodles from scratch you only need three ingredients that you most likely have sitting around your house; flour, salt, and eggs. It’s as simple as that!

How to Make Lasagna Noodles With Freshly Milled Ancient Grains

Ancient grains are the original Super Food. Because they haven’t been altered by Big Ag, they’re full of more nutrients than modern grains or flour–including 3 to 4 times more carotenoids. (source)

Carotenoids are powerful antioxidants that offer us intense health benefits, so why is modern wheat bred to have less carotenoids? It’s simple really… people want their bread white, carotenoids come in bright red, orange, and yellow colors, so modern science has bred wheat without the colorful antioxidants.

But the difference in ancient & modern grains doesn’t end with antioxidants. Ancient grains have higher levels of all kinds of nutrients, from protein, to healthy fats; fiber to important minerals. (source) 

Read about even more nutritional reasons to love ancient grains here: Einkorn 101 

If all these reasons have convinced you to try to make some lasagna noodles with ancient grains, make the recipe below by grinding your fresh flour from 60% durum and 40% einkorn.

Do You Have to Boil Fresh Pasta for Lasagna?

Ah, the age old question. The short answer is it depends. I choose to boil my noodles for a few minutes before assembling my lasagna because I find that it just makes a better end result. I’ve definitely made lasagna noodles with fresh flour and NOT boiled them before assembling, but I find the results are more consistent and you wind up with a better texture in the end if you stick the noodles in boiling water for a minute. Try it both ways, though, and see which way works best for you.

Should You Use Fresh of Dried Pasta Sheets for Lasagna?

Until just recently I always used dried pasta sheets for lasagna, which is fine, but using fresh pasta, made with fresh milled flour, is much tastier and definitely offers more nutrients. Of course, you can have the best of both worlds, so to speak, and dehydrate your fresh lasagna noodles as well.

Can I Assemble Lasagna with Fresh Pasta Ahead of Time?

Absolutely, you can make your lasagna days ahead, with noodles made from fresh flour, and store it in the fridge (or freezer) until you’re ready to enjoy.

What is the Best Flour for Making Lasagna Noodles?

Officially, durum is the pasta-making grain. However, I found that using just durum in my pasta doughs resulted in a slightly grainy texture, so I settled on a mixture of durum, hard white, and soft white for a chewy, yet smooth pasta. Feel free to play around with what grains work best for your pastas, but the ratio I’ve settled on is roughly 50% durum, 25% hard white, and 25% soft white.

How to Cook Lasagna Noodles so They Don’t Stick Together

Like we already covered, boiling your fresh lasagna noodles or not is up to you. However, if you choose to boil them, here are a few tricks to keep them from sticking together in the water.

1. Make sure the texture of your pasta dough is correct. If you’re having a huge issue with the noodles sticking in the water, it could be that your dough was too sticky to start with. Next time, try adding more flour into your dough to make it stiffer.
2. Use a big pot. Overcrowding the noodles is a surefire way to end up with a noodle mass.
3. Bring your water to a rapid boil before you add the noodles. I’ve found that if my water is just lukewarm or not boiling rapidly, my noodles are much more likely to stick together.

What you need to make lasagna noodles

235 grams fresh milled flour (I use durum, hard white, and soft white in a 2:1:1 ratio)

3 large eggs

Generous pinch of salt

What to do when you make lasagna noodles

Mill your flour on a fine setting. Add the salt to the flour and mix slightly, then add the eggs and whisk them into the flour until a shaggy dough is created. Using your hands, knead the dough until there are to dry bits left. Continue to knead the dough for a few minutes until it’s smooth and stretchy, but still stiff. If the dough is too sticky, add more flour to make it more stiff, but still pliable.

Cover and let the dough rest for at least 30 minutes or up to 1 hour.

Using a pasta machine or a rolling pin, roll the dough out to your desired thickness. I usually do this with my pasta machine and start the dough on the thickest setting, then working my way down to a lower setting until it’s as thin as I want it. Don’t be afraid to sprinkle the dough with some flour if it’s sticking.

Boil the noodles after they’re cut or shaped how you’d like. (I often just keep the width of the noodles however they come out, and cut the length that will fit in my pan. It’s rustic, but it works really well.) Do keep in mind that fresh noodles only take about 2-3 minutes to cook fully, especially if your water is at a rolling boil.

Assemble your lasagna as desired and bake.

Enjoy!

Print

Lasagna Noodles with Fresh Flour

Ingredients

• 235 grams fresh milled flour I use durum, hard white, and soft white in a 2:1:1 ratio
• 3 large eggs
• Generous pinch of salt

Instructions

• Mill your flour on a fine setting. Add the salt to the flour and mix slightly, then add the eggs and whisk them into the flour until a shaggy dough is created. Using your hands, knead the dough until there are to dry bits left. Continue to knead the dough for a few minutes until it’s smooth and stretchy, but still stiff. If the dough is too sticky, add more flour to make it more stiff, but still pliable.
• Cover and let the dough rest for at least 30 minutes or up to 1 hour.
• Using a pasta machine or a rolling pin, roll the dough out to your desired thickness. I usually do this with my pasta machine and start the dough on the thickest setting, then working my way down to a lower setting until it’s as thin as I want it. Don’t be afraid to sprinkle the dough with some flour if it’s sticking.
• Boil the noodles after they’re cut or shaped how you’d like. (I often just keep the width of the noodles however they come out, and cut the length that will fit in my pan. It’s rustic, but it works really well.) Do keep in mind that fresh noodles only take about 2-3 minutes to cook fully, especially if your water is at a rolling boil.

Talk to me about your lasagna noodles.

If you have any questions, leave a comment below. And please tag me on ig to show me your lasagna noodles @souly.rested.

Need a Grain Mill?

There are many options for grain mills.

These are the 3 I recommend:

1. 1. The Classic Nutrimill does a great job, at the lowest price point.
   2. The Harvest Mill wins for most beautiful to sit on your counter.
   3. And the Mockmill is a beautiful workhorse that wins for best engineered, best at milling alternative grains, and finest flour, but it also sits at the highest price point.

   P.s. If you’re interested in a Nutrimill, code “SOULYRESTED” will save you cash!

More about just some of the alternative flours I make in the Mockmill here.

More recipes if you like making lasagna noodles

• Fluffy 100% fresh milled, whole wheat flour dinner rolls
• Why I started milling my own flour (and why I’ll never go back!)
• Sourdough bread made with fresh milled flour
• Kamut chocolate chip cookies

And be sure to Download my FREE Pantry Checklist and all the discounts on the best ingredients

“Whether you eat or drink, or whatever you do, do it all for the glory of God.” 1 Cor. 10:31

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They’re a favorite for me because I’m a wrap fanatic and these make amazing wrap sandwiches. Plus. they’re so easy to make and just a few ingredients, what’s not to love?

Homemade Tortillas Made with Fresh Flour

• No tortilla turns out to be a perfect circle (I like it that way), but you will get better every time you make them.
• Feel free to roll out tortillas thicker if you’d like and then just cook them a little more time on each side.
• Feel free to use refined flour, just increase to 3 cups instead of 2 1/2, since fresh flour absorbs more water.

How do you use Homemade Tortillas Made with Fresh Flour?

I love using these tortillas instead of bread, for all kinds of delicious lunch wraps. Some of my favorites:

Chef salad wrap with grilled chicken

Chicken salad wrap, topped with fresh-grown sprouts and lots of slices of crisp dill pickles.

Breakfast wrap, filled with a yummy omelet topped with fermented tomatoes.

How do you store Homemade Tortillas Made with Fresh Flour?

I was amazed the first time I stored these to find out how WELL they store. I simply pile them in a ziploc bag in the fridge and they’re good for a week or even a few days longer.

If you want to reuse them warm you can even store the balls of dough in the fridge and roll them out minutes before you’re going to eat them.

Want to know even more about fresh flour?

Go here to dive into my free e-course all about fresh flour. You’ll be glad you did.

I talk about my grain mill, as well as the 11 other kitchen tools I seriously would hate to be without, in this episode of my podcast… Click below or listen on Apple Podcasts here.

Notes about this recipe

Using fresh milled flour to make these tortillas? You can’t go wrong with spelt, einkorn, or even a mix of the two. I’ll usually pour some both into the hopper of my on-demand grain mill. Go here for my Ultimate Guide to Choosing a Grain Mill.

Not sure where to source your wheat berries? I link to all my favorites on my Pantry Checklist (along with lots of discount codes to all my favorite ingredients). Go here to download a copy right now.

Print

Tortillas made with fresh flour

Ingredients

• 2 1/2 cups flour see note below
• 1.5 tsp salt
• 1/2 tsp baking powder
• 1/3 cup lard or butter or coconut oil
• 1 cup hot water see note below

Instructions

• Mill enough wheat berries to yield 2 1/2 cups flour. I prefer spelt and I like einkorn too, but any soft wheat berry will do well in this recipe. (No need to sift the bran out, leave it all in.)
• Combine first 3 ingredients.
• Add lard and, using a fork, a pastry cutter, or your hands, cut in the lard until it resembles a very coarse flour.
• Now add hot water to flour and lard mixture until dough starts to hold together. It kind of magically pulls away from the bowl when the amount of water is just right. You may need more or less than 1 cup of hot water, so add it slowly, as you’re mixing, and stop at 3/4 cup to mix thoroughly. Only add more if it is needed at that point.
• Once dough is holding together, knead it by hand until dough becomes smooth. This too is kinda magical. In about 3-5 minutes, the texture is amazing.
• Divide dough into 8-10 balls. Roll balls between your hands until they’re smooth. Place the balls of dough on a plate and cover them with plastic wrap.
• After dough has rested for a minimum of half an hour (I try to go for an hour), heat a large cast iron skillet to high. (No oil is needed in skillet.)
• Roll out a ball of dough into a very thin circle. No flour should be needed on your work surface, the dough is that nice.
• Once tortilla is rolled out, place in hot pan.
• Wait about 15 seconds (I literally count to 15), then flip tortilla over and cook for another 15 seconds.
• As each one is done, keep your pile covered with a kitchen towel to keep them warm.

Notes

If you're making this recipe with fresh flour, you can't go wrong with spelt, einkorn, or I like to use a mix of the two. Just pour some of each into the hopper of my on-demand grain mill. Go here for my Ultimate Guide to Choosing a Grain Mill.

Not sure where to source your wheat berries? I link to all my favorites on my Pantry Checklist (along with lots of discount codes to all my favorite ingredients). Go here to download a copy right now.

More like tortillas made with fresh flour:

The Best Copycat Crumbl Strawberry Pretzel Pie Cookie

Whole Wheat Pumpkin Muffins

Why I Started Milling My Own Flour

Comparing grain mills & what to look for (video)

Dive into my totally FREE e-course all about fresh flour

“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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Win a Grain Mill!

Enter to win a Classic Grain Mill & free access to Fresh Flour University!

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So today I’m sharing my #1 go-to recipe for homemade pizza crust.

I do have a fool-proof sourdough pizza crust recipe that I love, but today I’m sharing the recipe I use when I forgot to plan ahead. I still toss in some sourdough discard… cause of course… but that is totally optional with this recipe.

So, yes, if you’re just searching for a good, regular-ole homemade pizza crust recipe, you’re in the right place.

If you have a little yeast and a few cups of flour, you got this.

This recipe makes one very generous sized pizza, for filling this favorite pan. But I always double it and make 3 medium-sized pizzas, with different toppings. The dough also keeps very well, so feel free to double the recipe and wrap 1/2 of the dough in saran wrap and tuck it in your fridge until next week’s pizza night. Seriously. It keeps a week in the fridge.

Homemade Pizza Crust

Pizza Crust Ingredients

2 tsp yeast

2 tsp sugar

1 and 1/3 cups warm water

1/2 cup sourdough discard (totally optional)

up to 3 cups flour (I often use fresh milled flour, but any all-purpose flour will do fine) *

1 tablespoon oil (I use this avocado oil for everything)

1 tsp salt (I always use this one)

Garlic powder (optional)

Oregano (optional)

Pizza Crust Directions

1. Proof water, sugar & yeast by placing yeast in a large bowl then adding sugar and the water (I call it “bathwater-warm”) on top. Let this sit, unstirred and untouched until it’s foamy. Usually about 5 minutes.
2. If you have sourdough discard, add that in here, after water has turned foamy. (But, again, trust me, this is totally optional. And feel free to add more or less than 1/2 cup as well. Trust me. This recipe is very forgiving.)
3. Add oil, salt, optional garlic powder and oregano, and flour. But add your flour slowly. Most likely you will NOT need all 3 cups. You may need as little as 2 cups. *
4. Knead dough just enough so it’s all together and somewhat smooth. (This just takes a minute or two. This is the stage the dough is at in the photo above.)
5. Turn oven to 100 then turn off. Oil glass bowl and roll dough oil in bowl, so it’s covered in light coating of oil. Cover bowl with a towel and set it in the TURNED OFF oven (or non drafty, warm location) until it doubles in size. (Usually this only takes 1/2 hour, maybe even less.) The photo below is the risen dough, ready to be turned out and shaped into pizzas. (Those lovely bubbles in the dough are thanks to the sourdough discard I tossed in.)
6. Turn out and shape dough and wrap and refrigerate any extra. (I shape dough on parchment paper and then use a peel to transfer the pizza, on the parchment paper, to my pre-heated pan, in the oven.) Add sauce, toppings, and cheese, and bake at 400 for 10-15 minutes.

*If you’d like to incorporate fresh ground flour into this recipe (I love making my own fresh flour with this grain mill), read more below.

Special Instructions for using fresh flour

If you’re using fresh flour to make this homemade pizza crust (with or without the optional sourdough discard) here are some additional tips:

Out of 3 cups of flour, I will use 1- 1.5 cups fresh flour. One cup hard white wheat berries makes 1 1/2 cups fresh flour if I’m using this grain mill. For the rest of my flour, I’ll use 1-2 cups of organic flour.

The most important thing to do if you want to incorporate fresh flour into this recipe is to be sure to add the fresh flour first, lightly mix everything, and then let your shag set for 10 minutes before adding the rest of the flour. This is because fresh flour absorbs more moisture than standard flour will and you want to give it time to incorporate the moisture so you know how much more flour is needed.

Also, with fresh flour your dough will always be a little more sticky. That’s okay. You don’t want to over-add flour, so slightly sticky is okay. Just use a little oil on your fingers if you need it to knead the dough.

OR go here for exactly how I make my brick oven pizza with 100% fresh milled flour (my personal favorite way to make it): Fresh Milled Flour Pizza

If You’d Like to Know More About Fresh Flour…

My favorite products for making homemade pizza crust with optional sourdough discard:

Click on any image to know more. –>

Other articles you’ll love:

Super Easy Way I Make Sourdough Bread without Discard

Why & How I Mill My Own Fresh Flour

How I Make Bread Bowls for Soup

Tools I Wouldn’t Want to be Without in my Farmhouse Kitchen

“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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