Baking bread is as much an art as it is a science, and using fresh milled flour can truly elevate your homemade bread experience. The unique aspect of combining 2/3 white flour with 1/3 freshly milled wheat, including varieties such as hard white, Khorasan, and einkorn, brings a complexity of flavor and texture that pre-milled flours often lack. Each wheat type contributes distinct characteristics: hard white flour provides a strong gluten structure essential for a good rise, Khorasan offers a nutty flavor along with a silky texture, and einkorn adds a richness with its ancient grain qualities. To achieve the perfect bread, it’s important not to obsess over rigid recipes. Instead, focus on ‘reading your dough’ — this means observing its elasticity, hydration, and how it responds to kneading and rising. These signs tell you when the dough is ready to move to the next stage, helping you avoid common pitfalls like over or under-proofing. Incorporating fresh milled flour requires slight adjustments since the bran and germ are still present and affect hydration. You might notice the dough feels a bit different—often denser or more textured—requiring a little more water. Experiment gradually and keep notes to find your ideal balance. Finally, topping your freshly baked bread with butter can enhance its flavor and melt into that perfect warm crumb. The whole process, from milling to baking, connects you deeper with your bread and ensures a truly homemade, wholesome loaf. Keep practicing and trust the magic that happens when you learn to work intuitively with your dough.