223. Why Your Fresh Flour Bread Fails & the Fix That Changes Everything

About this episode

Michelle Visser shares techniques to improve fresh milled flour bread baking.

In this episode of the Simple Doesn't Mean Easy podcast, Michelle Visser shares two game-changing techniques that can completely transform fresh milled flour bread baking. Michelle explains why fresh flour often produces dense, hard bread when used like commercial flour and breaks down the science behind hydration, bran, and gluten development. She introduces listeners to the powerful techniques of Tangzhong and Yudane, showing how these methods improve softness, texture, rise, and shelf life naturally—without additives or preservatives. The episode also dives into choosing the right wheat berries, understanding why commercial flour behaves differently, and how fresh flour can create healthier, more nourishing homemade bread. Whether you're brand new to fresh milled flour and grain mills or frustrated with failed loaves, this episode offers practical solutions that can dramatically improve your baking results.

People in this episode

Host: Michelle Visser

Topics covered

• fresh flour baking
• bread techniques
• hydration
• gluten development
• healthy bread

Keywords

• fresh flour
• bread baking
• Tangzhong
• Yudane
• wheat berries

Mentioned in this episode

Books & works: Simple Doesn't Mean Easy

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