09/22/2026
We are in this learning curve right now!
Soon we will be switching from commercial flour to the 11:13 Mill flour.
Alyssa has been such a huge help and is an incredible person. We have been working with her to perfect the recipe.
We highly recommend her flour. Ask her where the grain is from, she can tell you the location and the farmers name. This is the base of what Hami's was created on. One of my biggest goals was to use fresh milled flour and we will be very soon!!
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“Which one of your flours is closest to all-purpose flour?”
My followup is usually… “Well what do you want to bake?”
We get asked this ALL the time. And we also hear, “Is fresh milled flour really that different from regular all purpose flour?”
The short answer is… yes! It IS different and that difference is worth learning.
There’s a little bit of a learning curve with fresh milled flour but once you understand the why it starts to make so much more sense.
When we mill wheat berries we’re using the whole grain, nothing stripped, the bran, germ and endosperm. Because everything is still there, fresh milled flour absorbs water differently, needs time to hydrate and different grains behave differently when you bake with them (gluten strength, protein and fiber are big factors).
That’s why there isn’t ONE fresh milled flour that replaces all purpose flour.
It depends on what you’re making!
Our Daily Grace- Hard white is great for breads, rolls and everyday baking. Red & Risen-Hard red gives us more strength and that heartier wheat flavor. Called to Light-Soft wheat & Through the Reeds- Soft red wheats are beautiful for cookies, muffins, cakes and pastries. And grains like our Ancient One-spelt, Chosen One-einkorn, Plowman’s Grain-rye and Firm Foundation- durum each bring something completely different.
Even something as simple as letting your flour rest for 20–30 minutes can completely change a dough. The grain has time to absorb the water, the bran softens and the dough begins developing before you decide it needs more flour or water.
Once you understand what each grain needs, fresh milled baking really isn’t complicated.
And THAT is a huge part of what we want to do at The 11:13 Mill.
We don’t just want to sell you flour. We want you to understand your grain, know why it behaves the way it does, and feel confident taking recipes your family already loves and making them with fresh milled flour so you’re getting all of the nutrients God intended for us to have when we eat it.
Our food doesn’t always have to be instant or fast. Sometimes it just needs good ingredients, a little patience and an understanding of the why. 🤎
Milled with Heart. Ground in Faith.
