@farm2flour: Why does some flour need more or less water? 💧 It comes down to how it’s milled. Most conventional flour is roller-milled, where the germ and bran are removed, so it absorbs water the way most bakers are used to. At Farm2Flour, we stone-mill and keep the germ and a portion of the bran. Those parts absorb water differently, so your dough may need a little extra water and a short rest before kneading. What’s your best fresh flour tip? Share it in the comments 👇 #freshmilledflour #stonemilled

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Tuesday 27 October 2026 23:02:56 GMT