Do I Need to Change Anything When I Start Using Fresh-Milled Flour?

Yeah. More than likely. Most of us have.

Not everything though. You do not need to throw out every recipe you own and start over from scratch.

But fresh-milled flour is not commercial flour with a different label slapped on it.

The first thing you’re going to notice is water. Fresh-milled flour can take up water differently, and depending on your grain, your mill, and how fine you mill it, the amount your dough wants can change.

Then there’s resting. You can mix dough and think it looks way too wet, come back a little later, and suddenly it has changed completely. That means one of the biggest things you’ll probably change is learning not to react too fast.

You may also find that some recipes need a little more liquid, some need less, and some need nothing changed at all.

That’s why I wouldn’t start by rewriting every recipe. Make it. Watch it. Feel it. Then change what actually needs changed.

Your flour is going to tell you a whole lot more than somebody else’s rule ever will.

Truth is the goal is not to force fresh-milled flour to act like the flour you used before. It’s to learn what your new flour is doing and work with it.