New to freshly milled flour? Start here — one small lesson at a time.
A beginner-friendly mini-course that takes you from “what even is freshly milled flour?” to baking your first recipe with flour you milled yourself. Eight short lessons, six videos of me teaching in my own kitchen style, and one delicious first bake at the end.
$17 early bird (regular price $27) — early-bird price ends Thursday, October 22, 2026.
👉 Get the Mini-Course — $17 Early Bird
Hi, I’m Eva
I’m Eva Riazati, the baker behind Tasty Homemade Recipes (www.tastyhomemaderecipes.com). I bake with freshly milled flour in my own kitchen, and I share my recipes on my blog.
I put this mini-course together from my own lessons and videos because I kept hearing the same thing from readers: “I want to try milling my own flour, but I don’t know where to start.” So here is the start — everything a beginner needs, in order, in plain language. No fancy background needed. Just you, some whole grains, and a mill — and if you don’t have a mill yet, don’t worry, one whole lesson helps you choose one.
Watch a lesson free
Not sure if this is for you? Watch Lesson 2 — “What Is Freshly Milled Flour?” — free, right here. It’s the real lesson from inside the course, so you can see exactly how the course teaches.
Lesson 2 — What Is Freshly Milled Flour? (about 4 minutes)
Like what you see? The full course has 8 lessons and 6 videos, about 37 minutes of video in total.
👉 Get the Mini-Course — $17 Early Bird
What’s inside the course
The course is a 19-page PDF with 8 lessons. Six of the lessons come with a video — just point your phone camera at the QR code on the page and watch while you read.
Lesson 1 — Welcome
A quick hello and a look at where we’re going: from your first wheat berries to your first bake, one small step at a time, at your own pace.
Lesson 2 — What Is Freshly Milled Flour?
What freshly milled flour actually is — flour ground from whole grains right before baking, with all parts of the grain still in it — and how fresh flour behaves differently in your dough: it drinks up more water, feels a little rougher, and ferments faster.
Lesson 3 — Why Freshly Milled Flour Beats Store-Bought Flour
A look inside a grain of wheat — the bran, the germ, and the endosperm — and what store-bought flour takes out to make it last longer on the shelf, and why flour milled fresh, right before you bake, keeps everything the grain started with.
Lesson 4 — Hard White Wheat vs Soft White Wheat
The two wheats you’ll use most. Hard wheat has more protein and makes strong, chewy doughs for breads, pizza, and bagels; soft wheat is lower in protein and stays tender for cakes, cookies, and muffins. You’ll learn which berry to buy for what you want to bake — including my “Which Wheat Berry Should I Buy?” table.
Lesson 5 — Ancient Grains
Meet four ancient grains — spelt, einkorn, emmer, and kamut. Each one has its own flavor and personality: what it tastes like, what it likes to be baked into, and how its dough behaves, so you can explore them once your first bakes feel easy.
Lesson 6 — Choosing the Right Mill
Stone mill or impact mill? This lesson walks through how each one works, the texture of flour each one makes, and the honest pros and cons of both — plus the questions to ask yourself so you pick the mill that fits your kitchen and your budget.
Lesson 7 — Where to Buy Grains & How to Store Them
Where to buy good wheat berries (including the suppliers I use in the course), what to look for when you buy, and how to store your grains and your freshly milled flour so they stay fresh — airtight containers, cool and dry, and when the fridge or freezer helps.
Lesson 8 — Freshly Milled Flour Waffle Recipe
Your first bake: my freshly milled flour waffles, with the full recipe — every ingredient and measurement written out — plus the video, so you can watch me make them step by step and then make your own.
How it works
- Get the PDF. The mini-course is a 19-page PDF. After checkout, it’s delivered to you as a download — keep it on your phone, tablet, or computer.
- Read and watch. Each video lesson has a QR code right in the PDF. Point your phone camera at it and the video opens — watch Eva teach, then read the lesson.
- Print it if you like. The PDF prints nicely, so you can keep it in the kitchen and work through it with flour on your hands.
- Go at your own pace. There’s no schedule and nothing expires. Read a lesson, try it in your kitchen, come back for the next one.
This course is for you if…
- You’ve heard about freshly milled flour and you’re curious, but you don’t know where to begin
- You already own a mill and want to actually understand your grains — which wheat for bread, which for cookies
- You’re thinking about buying a mill and want help choosing before you spend the money
- You want short, plain-language lessons with videos, not a big textbook
- You’d like your very first freshly milled bake to be an easy win (waffles!)
Get the course
Freshly Milled Flour Basics — Mini-Course
8 lessons · 19-page PDF · 6 videos (about 37 minutes) · printable
- Early bird: $17 — through Thursday, October 22, 2026
- Regular price: $27 after October 22
👉 Get the Mini-Course — $17 Early Bird
Questions
What exactly do I get?
A 19-page PDF mini-course with 8 lessons. Six lessons include a video, opened by scanning the QR code in the PDF with your phone. Lesson 8 is a full waffle recipe with all ingredients and measurements.
How do the videos work?
Each video lesson has a QR code printed on its page. Hold your phone camera over the code and the video opens on YouTube. You’ll need an internet connection to watch the videos. No account or password is needed for the PDF itself.
How do I receive the course after I buy?
It’s a digital download — no package in the mail. After you check out, your course PDF is delivered through Shopify to the email address you use at checkout. Save that email so you can download your course again anytime.
Do I need to own a mill already?
No. If you don’t have a mill yet, Lesson 6 — Choosing the Right Mill — walks you through stone mills and impact mills, how they differ, and how to pick the right one for you. You can read the whole course first and buy a mill when you’re ready.
Is this the same as your free blog posts?
Some of what I teach starts from the same topics I write about on the blog — but the course is different. It gathers everything a beginner needs into one place, in the right order, with the videos, the wheat-berry buying table, and the full waffle recipe, so you’re not piecing it together post by post. Think of the blog as my recipe box; this course is the guided path through it.
Can I print it?
Yes — the PDF is made to be printable, and lots of us learn best with paper in the kitchen.
Ready to mill your first flour?
Join me inside, and let’s get your first freshly milled bake on the table.
$17 early bird through Thursday, October 22, 2026 — then $27.
👉 Get the Mini-Course — $17 Early Bird
— Eva Riazati, Tasty Homemade Recipes
www.tastyhomemaderecipes.com