New to Tegner Mill? This guide will help you start baking with fresh-milled flour. It’s a little different from grocery store flour—because it’s pure, whole grain with nothing added or stripped away. That means it behaves differently in recipes, but the payoff is better flavor, more nutrition, and easier digestion.
Fresh flour reflects the grain itself— so no two batches are exactly the same. That’s part of what makes it special. It might take a little experimenting, but that’s where we come in. Our recipes are designed specifically for fresh flour, giving you a starting point as you find what works best in your kitchen. Once you get the feel for it, the possibilities are endless.
+Cakes + Cookies + Scones + Muffins +Tortillas + Noodles + Pastries
Sonora pastry flour is light, airy, and perfect for cakes, muffins, and flaky pastries. Though whole grain, its finely milled bran keeps the texture smooth while adding unmatched flavor. As an heirloom wheat, it’s never been modified, making it easier to digest for those with gluten sensitivities (though not gluten-free). We love it for cookies and extra-flaky pie crusts.
Pastry Flour can be added in small amounts with other flours to add the rich creamy flavor to breads!
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+Yeasted Breads +Sourdough +Cinnamon Rolls +Focaccia +Bagels +English Muffins
This whole wheat flour is made for bread baking, with a strong gluten structure that yields beautifully risen sourdough and yeasted loaves. It’s a thirsty flour, so extra hydration is key for a light, open crumb. The flavor is anything but ordinary—rich, complex, and deeply satisfying. Your sourdough will love you for it, and once you experience the difference, you won’t go back to boring, lackluster flour.
Hydration is key! Whole Wheat requires more liquid. For Sourdough & Yeasted Bread start at 85% Hydration and gradually increase as needed. (85% of the total flour in the recipe ex. 1000 grams of flour - 85 grams of water)
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+Quick Breads +Banana Bread +Muffins +Scones +Pancakes +Waffles +Pizza Crust +Pie Crust + Biscuits
Our All-Purpose Flour blends White Sonora whole grain with high-protein bread flour for versatility and balanced performance. It has a light sweetness and creamy flavor, making it perfect for everything from cookies to biscuits. A true staple for any kitchen.
It excels in quick breads—bakes that use baking powder or soda instead of yeast.
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+Pasta +Flatbread +Tortillas
Our Pasta Flour is made from ancient Durum Iraq wheat, an ancient grain known for its rich golden color, firm texture, and deep flavor. Traditionally used for fresh pasta, this flour creates dough with the perfect bite and chew. But don’t stop at pasta—its strength and nutty flavor make it a great choice for pizza crusts, flatbreads, and other Italian favorites. This flour brings tradition and flavor to every bite.
Abruzzi Rye adds deep, rich flavor to just about anything—breads, cookies, brownies, you name it. It’s also great for feeding your sourdough starter, giving it an extra boost thanks to the natural sugars in rye. Whether you’re baking a hearty loaf or adding a little something special to your favorite treats, this flour brings bold flavor and a little extra rise.
Adds Depth & Flavor
New to our Flour?
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Stone milling is a traditional method of grinding grain into flour using large, round millstones. Unlike modern roller mills that prioritize speed and shelf life, stone milling focuses on preserving the whole grain's natural goodness.
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Our stone mills slowly and gently crush organically grown grains at a low temperature, preserving the bran, germ, and endosperm—the three essential parts of the whole grain that provide fiber, vitamins, minerals, and flavor. Making it easier to digest and better for you!
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This product is shelf stable for six months after it’s milled, but let's be honest it won’t last that long.
“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.