Hi Marco, Somehow this post and question seem to have fallen through the cracks. Sorry for the delay! Baking with fresh-milled flour does require some practice (as does baking in general) but, in most ways it is quite similar to baking with bagged flour from the store. Generally speaking we aim to mill grain in such a way as to produce the finest granulation possible. For some products we will sift off a portion of the bran, for others (for example, when we want wholegrain flavor) we do not sift. Blending fresh-milled flour with bagged flour is a good approach especially in the beginning. Start by using a portion of fresh-milled in a recipe which you know and love, gradually increasing the percentage of fresh-milled flour, noting changes as you proceed. Let us know how it goes! Happy baking, Martin

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