If you’ve been baking sourdough for a while, you’ve probably realised something important: Great bread doesn’t start with the recipe, it starts with the flour.
And that’s exactly why more sourdough bakers are turning to fresh-milled flour.
Milling your own grain at home is one of the most powerful upgrades you can make to your baking. It gives you more flavour, more nutrition, stronger fermentation, and total control over your bread, and with the Mockmill PRO 200, it’s easier than ever.
Let’s walk through why fresh milling matters, how it works, and why the Mockmill PRO 200 is such a game-changer for sourdough bakers.
Why Mill Your Own Flour?
When flour sits on a shelf for weeks or months, it slowly loses flavour and nutrients. The natural oils in the grain oxidise, and the flour becomes flatter, weaker, and less lively.
Fresh-milled flour is different.
When you mill grain just minutes before mixing your dough, you keep:
-
The bran and germ, where most nutrients live
-
The natural oils, which add depth and aroma
-
A flour that ferments more actively and predictably
Even milling wheat for your everyday sourdough loaf makes a noticeable difference. The dough feels stronger, the flavour is richer, and the finished loaf has more character.
Note: Keep in mind that the flour milled is a wholemeal grain so it will respond differently to processed white bread flour.
Meet the Mockmill PRO 200
The Mockmill PRO 200 is a professional-grade stone mill designed for serious home bakers.
It’s built to mill fresh flour quickly, consistently, and with incredible precision, making it perfect for sourdough.
Here’s what sets it apart:
-
Powerful performance: mills around 100g of grain per minute
-
Stone milling: preserves flavour and nutrients
-
Simple dial control: adjust from fine to coarse with ease
-
Built to last: designed to run continuously without overheating
-
Beautiful design: solid wood casing that looks right at home on your bench
This is the kind of mill you buy once and use for years.
First Use: Getting Your Mockmill Ready
Setting up your Mockmill PRO 200 is straightforward.
On first use:
-
Remove the travel lock (instructions are in the manual).
-
Set the dial to number 6.
-
Turn the mill on and run a small handful of grain through to clear any manufacturing particles.
That’s it. Your mill is ready.
When you’re ready to mill flour for sourdough, turn the dial to number 1. The finest setting which is perfect for wheat and high-hydration doughs.
Milling Wheat for Sourdough
Most sourdough bakers will mill wheat day-to-day, and this is where the Mockmill really shines.
To mill wheat:
-
Turn the mill on first
-
Set the dial to the finest setting (stones just touching)
-
Pour wheat berries steadily into the hopper
You’ll hear a light ticking sound, that’s normal at this setting and tells you the stones are doing their job.
The result?
Soft, warm, incredibly fresh flour that’s ideal for:
-
Country loaves
-
Sandwich loaves
-
High-hydration sourdough
Once the last grain has gone through, a gentle tap on the side of the mill releases any flour inside, then turn it off.
You’ve just milled your first batch of fresh flour.
Milling Other Grains
The Mockmill PRO 200 isn’t limited to wheat.
You can also mill grains like:
-
Spelt
-
Rye
-
Oats
Some grains won’t run on the absolute finest setting. If flour isn’t flowing, simply open the stones one click at a time until it does.
This flexibility lets you experiment with flavour, texture, and nutrition, all from a single machine.
To Sift or Not to Sift?
Fresh-milled flour gives you options.
If you want:
A hearty wholegrain loaf → don’t sift
You’ll keep all the bran and germ for maximum nutrition and flavour.
A lighter, higher-rising loaf → partially sift
Removing the coarsest bran improves gluten development and oven spring.
A flour similar to white bread flour → fully sift
This removes most bran and germ, creating a much lighter flour.
There’s no “right” choice, it depends on the loaf you want to bake.
That’s the beauty of milling your own flour: you’re in control.
Baking with Fresh-Milled Flour: What to Expect
Fresh flour behaves a little differently to store-bought flour.
A few key tips:
-
Hydration:
Fresh flour absorbs more water. You may need to increase hydration slightly.
-
Texture:
Fine milling gives a softer crumb; coarser milling creates a more rustic loaf.
-
Storage:
For best flavour, use fresh-milled flour within a few weeks and store it airtight in a cool, dark place.
Start small, mill only what you need, and pay attention to how your dough feels. You’ll notice the difference immediately.
Cleaning & Maintaining Your Mockmill
Caring for your Mockmill is simple, and it keeps your mill performing perfectly for years.
After regular use:
-
Open the stones to the widest setting
-
Turn the mill on briefly to shake out flour
-
Use a soft brush to dust the stones
If the mill won’t be used for a month or more, a deeper clean helps prevent stale flour buildup. No water or soap is needed the stones are designed to stay dry.
A little care goes a long way.
Is the Mockmill PRO 200 Worth It?
If you’re serious about sourdough, the answer is yes.
The Mockmill PRO 200 doesn’t just change how you bake, it changes how you think about bread. You move from buying flour to making it, from following recipes to understanding your ingredients.
It’s a full-circle moment:
from grain → to flour → to dough → to loaf.
And once you experience sourdough made with freshly milled flour, there’s no turning back.
Ready to Mill Your Own Flour?
The Mockmill PRO 200 is available now at You Knead Sourdough.