Fresh Flour Revolution: Mill Your Own, Bake the Difference

There's a reason freshly milled flour tastes different. Once a grain is cracked open, it starts to change — and most of what makes it nutritious and flavorful is gone long before it reaches the grocery shelf.

This class is about getting your nutrition back. Whether you're a home baker who reads every label and wants to understand what's actually in your flour, a homesteader curious about milling your own grains, or someone who's already started and just has a pile of questions — this is your room.

Instructor Holly Baumann — cake decorating instructor at MATC and former co-owner of Cafe 213 — brings real kitchen experience to fresh milling, breaking down what can feel like an overwhelming topic into something practical and actually doable.

In 90 minutes you'll cover:

→ How to choose the right grain mill for your kitchen

→ The differences between stone, impact, and burr mills — and when it matters

→ Common whole grains, what they taste like, and how to mill them

→ Where to source quality whole grains and equipment

→ How to actually bake with fresh flour (it behaves differently — here's what to know)

→ A simple take-home recipe to start with

→ Open Q&A and troubleshooting time

You'll leave with a recipe in hand and enough confidence to crack open your first batch at home. Spots are limited. This is the first of three classes offered at our introductory $30 rate — grab a seat while it lasts.