This hands-on course demystifies milling fresh flour at home. You’ll learn which grain mill is right for you, how to select grain varieties for the recipes you love, how to make a simple sandwich loaf from start to finish and so much more. We’ll cover gluten development, incorporating ancient grains like einkorn and khorasan, and how to properly store your grains to last.

By the end, you’ll know how to turn whole grains into flavorful, nutrient-dense staples that fit your routines and budget. Whether you’re feeding a family, boosting a café menu, or testing a cottage bakery, you’ll leave with repeatable methods, cost-saving tips, and confidence to mill and bake every week.

I’m Cassia Egerdahl, instructor of “The Fresh Milled Kitchen.” I’ve spent years deepening my craft with whole grains—milling flour at home, developing reliable recipes, and teaching practical techniques that fit real-life kitchens. I also have years of experience teaching sourdough and other baking techniques in small classes from my home.

This course is where my love for teaching and real food come together. I’ll guide you through choosing grains, dialing in your mill, and mastering fresh milled bread with confidence. My passion is helping you build skills you can use right away—so fresh milling becomes a joyful, sustainable part of your kitchen.