Fresh flour tends to absorb more water than commercial flour. We recommend increasing the amount of liquid in your recipe by 10% or so and carefully monitoring the process to ensure that the finished dough is not too wet or too dry.
Start Small, Work Up
Many people replace a percentage of the conventional flour in a recipe with fresh flour to get the benefits of both. If you are a newer baker, we suggest this route, but if you want to throw caution to the wind and use 100% fresh then we are totally onboard.
Wait a Minute, Or Don't
When baking bread, there is evidence that aging flour for a week or two strengthens gluten development and leads to better rising. If you are baking 100% fresh flour bread you may consider this, though we think the flavor is best just days after milling. If your recipe calls for only a percentage of fresh flour or you are making something other than bread then ignore this completely and get to baking!
We recommend that you store flour in your freezer or refrigerator to prolong its shelf life. If that isn’t possible, please use it within 2-3 months for maximum flavor. Trust your nose after that point!