It’s Live: Kitchen Conversion: From AP to FMF
I just released Kitchen Conversion: From AP to FMF, a short digital guide for home bakers who want to begin using fresh milled flour without getting buried in jargon, gear talk, or internet fluff. Just getting to this point has been both fun and frustrating at the same time.
This guide is built for people who already know their way around a kitchen and want a practical starting point. It covers what changes when you move from all-purpose flour to fresh milled flour, why hydration and rest matter, how to start with recipes you already know, and how to troubleshoot without overcomplicating the process.
It is not a technical manual. It is not an encyclopedia. It is a practical field guide based on real kitchen use.
My own shift into fresh-milled flour did not begin with buying a mill. It started with paying closer attention to the flour I was already using, then noticing how much it changed once whole wheat baking entered the picture. The look, the texture, and the taste all told me I had been settling for a narrow idea of what flour was supposed to be.
That is where this guide came from.
If you have been curious about fresh-milled flour but did not want to turn baking into a science project, this is for you.
Price: $4.99
