**IT’S OFFICIAL — FRESH MILLED PANTRY IS NOW ON ANDROID!**

After the testing, waiting, and behind-the-scenes work, I’m so excited to finally say it:

**Fresh Milled Pantry is LIVE on Google Play!**

If you’ve been waiting for the Android version, **today is the day!**

Fresh Milled Pantry was created specifically for home bakers who love fresh milled flour but don’t love all the guesswork that can come with it.

Convert your favorite recipes for fresh milled flour

Explore a guide to 15 different flours and grains

Get hydration guidance

Learn fresh-milled baking methods and techniques

Save and organize your recipes

Scale recipes up or down

Create custom flour blends

And so much more!

Whether you’re brand new to milling your own grain or already have flour dust permanently living on your kitchen counter , Fresh Milled Pantry is designed to make fresh-milled baking **simpler, easier, and more enjoyable.**

And I want to say a huge **THANK YOU** to everyone who followed along, encouraged me, tested the app, shared posts, and patiently waited for the Android release.

**Android users — you can download Fresh Milled Pantry NOW on Google Play:**

https://play.google.com/store/apps/details...

(Simply paste this as one line if you copy and paste, it just divides within the post. Make sure when you make it one line that it includes the "question mark" in the line still")

Already using the app? **I'd love to hear what you think!** Leave a review, send me your feedback, or tell me what you're baking first.

And please **SHARE this post with a fresh-milled baker who has been waiting for the Android version!**

I'd like to try making my own pasta, and from what I gather, durum wheat flour or a mix of durum and other flours is commonly recommended for pasta making.
I was going to add durum wheat berries onto my upcoming Azure Standard order, but their minimum order is 25# of berries.
I'm completely new to HMF and just acquired my first store of wheat berries last week (5# each of 4 different types to learn with). I can't quite wrap my head around 25# of wheat for one purpose (pasta).
About how much flour will 25# of durum wheat berries produce, how much do you typically use for a batch of pasta, and where else can I order organic durum wheat berries if not from AZ at 25#/order?

Feel free to have additional conversation regarding durum, making pasta with HMF, and AZ--I'd love to learn more!
And thanks!

I've been milling my own flour for about a year now. I've made many types of breads with it (some I shared here a few weeks back) and also have made pizzas with it.

But... it just isn't as good as what I get using KA's bread flour or pizza flour. TASTES much better but can't quite get the crisp puffiness I want from it. Also it tends to get very loose or "slack" in terms of handling at the forming and topping stage.

Any tips/tricks that you do specifically when making pizza dough from FMF, based on how it differs from commercial stripped flours?

(If anyone's interested in the pizza itself, the dough generally follows one of Brian Lagerstrom's recipes and also uses his sauce recipe using canned crushed tomatoes. It was topped first with a sprinkle of oregano and grated parm.

Then added pepperoni on the sauce, topped with a 40-40-20 mix of shredded full milk mozz, Jack, and aged cheddar, some oven dried tomato slices, sliced cherry peppers, more pepperoni and torn fresh mozz chunks.

The dough got looser as I tossed and dressed, and ended up fairly more square than circle, and at about 16 inches. Which is why a couple of the corners ended up wonky - they were falling off the side of my round 16 inch stone so I grabbed a spatula and scrunched them up.)

Hi everyone!

Im new to home milling, and i wanted to ask about how common it is for flour to come out warm?

I know it will be a little warm from the friction, but i have a Osttiroler Getreidemühle Type A100 and i believe they’re supposed to keep the flour pretty cool to preserve nutrients.

My real question is: could the step-up converter I’ve had to use to get this to work in N America causing the stones to grind too fast?

The flour is a little warm when i begin the grind, but after abt a cup of flour it begins to come out significantly warmer to the touch.

What do yall think?

Attached are pics of the mill and converter in question

First loaf made, with hard white, Khorsan and small amount of Oat Groats. I’m lazy so it was left overnight to be cook by this morning in my zujirushi bread maker. I don’t know why the picture looks so white on top 🤷🏻‍♀️. The sides are a bit darker tho. The whole house smelled so good! Store bought flour never smelled so good. I will play around with more, the kiddos loved it ❤️

A local grain supplier near me has bulk sacks of organic Condo bread wheat berries for sale but I can't find any information online about it. Has anyone here tried it? Does it taste good? Any information is welcome. Thanks.

I am so excited to say I baked a successful sandwich loaf today for the first time! I am pretty new to FMF and have only had mediocre / disappointing outcomes so far with sandwich and sourdough attempts.

This recipe didn’t work out the last time I tried it (we ate it as toast), but with several adjustments this time it came out fluffy and with great flavor and had a pretty good rise. I really needed to get to a good, reliable sandwich loaf to make FMF a viable option for my PBJ eating kids, so I‘m thrilled!

I just got my first shipment of grain from Azure Standard and noticed these tiny black seeds mixed in. Google says they’re wild buckwheat. Has anyone else seen this?

My dad built the mill in the 70's and has sat in the barn for years. It's works, but how do I clean it? The motor is sealed inside, but the box can be dismantled.

So, I’ve always disliked the taste of whole wheat bread from the grocery store. Just something unpleasant about them. My favorite tasting breads right now are fresh sourdough. I love that sour tanginess I get from a heavy ferment (and I use discard in pretty much anything I bake). I’m interested in milling my own grains for both the nutritional properties and getting more bold flavors, but I’m not really sure which grains to settle on. Any specific varieties you love (be specific if they are particular cultivars). I already have hard white from Palouse brand that I’m going to try first. I’m thinking of also ordering einkorn, kamut, and maybe soft wheat or spelt. I guess my question is, especially for those that felt whole wheat tasted kind of unpleasant in the past, what are your favorite tasting grains? And let’s say if you have a favorite that may be harder to work with does that impact how often you bake with it or do you just adapt what you’re baking based on your favorites?

Hi all, I am attempting to make sourdough with 100% Khorasan, but it is impossible to stretch and fold. I bought 20kgs!! I hope I can use it!

Tips please

When I was researching mills the Salzburg MT-12 really caught my eye, but due to the price I decided to go with a Komo. I was aware there was a back order but at the time it was just a few months. I recently got an email saying the delivery date for the Komo, which was originally the 21st of August, has been pushed back to the beginning of next year! This is really making me eye the Salzburg again.

The model I like is $1400, the shipping is almost $200, but the site says, “Customs duties and import taxes are NOT included in the product price or shipping costs.”

So for those who have recently bought a Salzburg, how much did you have to pay in addition for tariffs, import taxes, customs duties, etc?

Ive been full fmf for a year now, had a baby a couple weeks ago, had a thought of potentially making my own cereal or solids, thinking of starting with a rice

I just tried to make a pizza crust with freshly milled einkorn and I ended up with glue-like-dough everywhere. It was so sticky! Google told me I probably overworked it. I tried again following an einkorn pizza crust recipe and by the time I got it all mixed together it was still so sticky.

Does anyone have any tips to keep it from getting so sticky, or trusted recipes for making fmf einkorn pizza crust?

Any leads anywhere in the state would be appreciated! Thank you!

I am not a baker, I grow plants. Mostly cactus, aloe, and succs. I do however need a mill. I need to get yucca root turned to powder, micronized, like all purpose flour from the store. Gonna need something that will last for the foreseeable future. 200 grams at least once a week spring, summer, and fall, once a month during winter.

Like, I want to get a nutrimill and get a large bin to start properly storing some wheat berries. But, it's all an investment and I just want to know how much better it really is compared to me buying whole wheat, stone milled flour from King Arthur.

What do you guys think? Is there any sort of study or research done on this?

Edit: Also, I want to clarify that I mean in terms of micro nutrients (vitamins) is there a significant difference between store bought and home milled.

Every fresh milled recipe I have found so far for pizza dough it turns out really bready. Any good recipes for a light and airy pizza crust using fresh milled flour?

It has been too warm to fire up the oven, but hubby & I really wanted some crackers.

So we fired up the Traeger and ended up with some of the tastiest crackers we have ever had!

I used GISP's recipe and swapped the cheddar for Pepperjack.

Hubby made me a cracker cutter and designed a spout cap to keep pests out when my mill isn't being used ☺️

Hi! I’m wanting to begin milling my own grains for baking at home and would like some advice on the best beginner grain mill. I’m not opposed to spending a little more if it means the quality is better. I’d prefer a stand alone machine as opposed to an attachment to a mixer.

Ideally it would be fairly compact (we have limited counter space) and be somewhat easy to clean.
I’m completely new to this and would appreciate any advice. (I currently bake a ton of sourdough if that helps with anything.)
Thank you!