Stop Ruining Batches of Fresh Milled Flour
The $5 guide that shows you exactly how to convert any recipe — so your family actually wants to eat what you bake.
You got your mill. You bought your wheat berries. You're excited....
And then you pull out your grandma's biscuit recipe and think… now what?
Fresh milled flour absorbs liquid differently. It behaves differently. And if nobody tells you that, you're going to waste a lot of flour and a lot of frustration wondering what you did wrong.
That's exactly why I made this guide.
You don't need to throw out your favorite recipes.
This guide walks you through exactly how to convert breads, cookies, muffins, pancakes, pizza dough, and more using fresh milled flour… without the dense loaves, dry muffins, or flat cookies that frustrate so many beginners.
11 Page Printable Guide
Whether you’re brand new to milling or tired of wasting ingredients trying to figure it out, this guide will help you bake with confidence.
What's Inside The $5 Conversion Guide
This Is More Than a Conversion Chart
The Exact Substitution Ratios
How much fresh milled flour to use in place of all-purpose or whole wheat and which wheat berries to use for different recipes — no more guessing
Liquid Adjustments
Why your dough feels different and exactly how to fix it for every recipe type. How to adjust liquid properly.
Recipe-Specific Tips
Bread, cookies, muffins, pancakes, pizza crust; each one behaves differently and I break it all down
Troubleshooting Guide
Dense loaves, gummy texture, flat cookies — here's what went wrong and how to fix it
Confidence From Your Very First Conversion
Stop dreading the experiment and start baking recipes your family actually asks for again
Conversion Charts Included
Quick reference charts for both cups and grams so you're never doing math in the middle of a recipe. The conversion ratios I actually use in my own kitchen
Quick Reference Page
A printable at-a-glance reference card you can keep in your kitchen.
WHY TRUST THIS GUIDE
Hey, I'm Shannon
I Spent Years Baking Professionally — And Still Had To Figure This Out Myself
As a former bakery owner I thought converting recipes to fresh milled flour would be easy. It wasn't. I ruined batches, wasted flour, and got frustrated just like you will if nobody gives you the right ratios.
I figured it all out so you don't have to. This guide is everything I learned the hard way, handed to you for $5.
Ready To Stop Wasting Flour?
For less than a cup of coffee you'll never ruin another batch trying to guess the ratios yourself.
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