NY Style Bagels

NY-style bagels are different from regular bread — lower hydration, strong gluten development, and a boil before baking. This post explains what makes them work, how fresh milled flour changes the process, and the key things that help you get chewy, authentic results.

Kaiser Rolls

English Muffins

These are mixed a very long time on purpose to give the right texture. They also do the 1st rise (fermentation) for a longer time to develop...

Date Syrup Vanilla Fluff

Made some date syrup vanilla fluff today! I modified this recipe: https://www.michalgrappe.com/.../natural-marshmallow... I used...

Homemade Mayonnaise with Extra Virgin Olive Oil | Myth Busted!

Creamy homemade olive oil mayonnaise made with extra virgin olive oil and fermented garlic brine. This Mediterranean-diet-friendly mayo actually emulsifies, tastes amazing, and is easy to make with an immersion blender.

Fresh Milled Bomb-Diggity Stuffing

A family favorite, sure to wow everyone on your Thanksgiving table. It'll look even prettier with cranberries! I started this recipe ba...

How to Make Roux with Whole Grain Flour

Making a roux with freshly milled flour will go faster if using gluten free grains or soft wheat.

Sourdough Waffles from Bread Dough

Did you know you can turn bread dough into- even over proofed bread dough - into waffles? Now you do!

Sourdough Rye Bread

Sourdough rye bread has become one of my all-time favorite breads. If you like rye bread at all, I insist you give it a try.

Fresh Milled Flour Philly Cheesesteak Egg Rolls: A Fun Twist on Two Classics

Egg rolls don’t have to be complicated—especially when you’re using freshly milled flour for light, crispy wrappers. This recipe combines the comfort of a Philly cheesesteak filling with the wholesome benefits of whole grain dough. Whether you’re new to egg rolls or just looking for a fun twist on a classic, this recipe will have your family asking for more!

Why Freshly Milled Flour Made Such a Difference for Our Family

I didn’t start milling flour because it was trendy or planned. A pantry disaster forced me to grind einkorn wheat berries in a blender—and that unexpected shift changed how our family ate, baked, and felt.

Guide to Grains

If you love to make muffins and cookies, pancakes or waffles - the type of grain will be different from what someone who is all about the pasta or bread! After that, it depends on if you have very picky eaters, or are open to variety and adventure for your palate

How to Choose the Best Grain Mill for Your Needs

Choosing the best grain mill isn't easy, so I'll share some great options with pros and cons for each.  Each type of mill can handle different grains or seeds, so depending upon what YOU need the answer can differ.

Guide to Grains

If you love to make muffins and cookies, pancakes or waffles - the type of grain will be different from what someone who is all about the pasta or bread! After that, it depends on if you have very picky eaters, or are open to variety and adventure for your palate

Spelt vs. Einkorn: The Ultimate Battle of Ancient Grains

Spelt and Einkorn are both ancient grains — but they bake very differently. Here’s how to choose the right one for fresh-milled whole grain bread, quick breads, and more.

Spelt Nutrition

Spelt is a nutrient-dense ancient grain — especially when freshly milled. Here’s how spelt flour compares nutritionally and how to use it in baking.

Coconut Palm Sugar: A Sweet Sugar Swap for Baking

Coconut palm sugar is a simple, flavorful alternative to refined sugar. Here’s how to swap it 1:1 for white and brown sugar, plus how to make powdered sugar at home.

Sucanat: A Simple, 1:1 Sugar Substitute for Baking

Sucanat is a true whole cane sugar that swaps 1:1 for white or brown sugar in baking. No math, no recipe changes, just better ingredients.

Yacón syrup as a Sugar Substitute in Baking

Yacon syrup is a low-impact, prebiotic sweetener with a rich, caramel-like flavor. Learn how to swap it for sugar in baking, adjust your recipes easily, and support gut and blood sugar health—without overcomplicating things.

How to Choose the Best Grain Mill for Your Needs

Choosing the best grain mill isn't easy, so I'll share some great options with pros and cons for each.  Each type of mill can handle different grains or seeds, so depending upon what YOU need the answer can differ.

How Much Grain Makes One Cup of Flour?

How much grain makes one cup of flour? The short answer: 125 grams. Grain and flour weigh the same—milling only changes volume. Here’s the simple rule I use every day, why scales beat cups, and how to convert old recipes without stress.

How to Make Bread Flour and More at Home

Learn how to make bread flour, pastry flour, and other common flours at home using freshly milled whole grains — without additives, fillers, or guesswork.

The Best Mixers for Fresh Milled Bread (What Actually Works)

I’ve tested more mixers than I care to admit. Some surprised me, some disappointed me, and a few absolutely nailed high-hydration fresh milled dough. Here’s what actually works.

Win Free Kitchen Tools!

Enter to win free kitchen tools and more in our social media giveaway. Learn more.

Why You Should Mill Your Own Flour: A Journey of Discovery and Thanks to My Supporters

This site exists because freshly milled flour changed how my family ate, baked, and felt. Here’s how that journey began — and where it’s going.

Natural Sugar Substitutes in Baking

A practical guide to swapping white sugar for natural sweeteners using glycemic load, flavor balance, and smart baking adjustments.

Research on Whole Grains and Cancer Prevention

Research suggests that whole grains are beneficial in cancer prevention, particularly for colorectal cancer, but also potentially for other...

Research on Whole Grains and Mental Health

Here is a summary of key research studies that support the benefits of whole grains for mental health, including anxiety, depression, and b...

Sourdough Pasta by Hand

Enjoy pasta with all the bonuses of sourdough. This couldn’t be easier, and it’s delicious.

Nana's Authentic Perogi Recipe

Nana’s authentic fresh milled pierogi recipe — a simple, traditional version made with fresh milled flour. Soft dough, classic flavor, and step-by-step guidance to help you make homemade pierogi with confidence.

100% Spelt Hand Rolled Pasta

WFPB Sourdough Shortbread Cookies

Quick, easy, and good for you. It IS possible. Just watch out for my cookie monster!

Barley Coffee Cake

A memory came up on my Facebook feed today of a coffee cake I made two years ago, and it was so delicious! I really love the nutty fla...

Whole‑Food Plant‑Based Pie Crust — One Base, Three Flavors

Whole‑Food Plant‑Based Pie CrustAll ingredients are whole foods - nothing is added or removed from the whole grains or other...

Beginner’s Fresh-Milled Bread Dough

This beginner fresh-milled bread dough uses higher hydration and a quick no-wait yudane to prevent dry, crumbly loaves and make whole-grain baking approachable.

Sourdough the Lazy Way

Last week and the week before, I got the flu and was down for the count. When I was finally able to be up and at 'em for a little bit, I d...

WFPB Sourdough Shortbread Cookies

Quick, easy, and good for you. It IS possible. Just watch out for my cookie monster!

True Sourdough Crackers

These spelt and Kamut sourdough crackers are true sourdough - thanks to the bulk fermentation step. Also easy to make, breaking the work into smaller steps.

Sourdough Soft Pretzels, Pretzel Buns & Pretzel Sticks

My true to Philly style pretzels made even better with freshly milled flour and sourdough.

Spanakopita with Fresh-Milled Phyllo Dough

Spinach pie is one of those dishes that feels like a hug on a plate. Whether it’s the classic Costco version or a traditional recipe passed...

Sourdough the Lazy Way

Last week and the week before, I got the flu and was down for the count. When I was finally able to be up and at 'em for a little bit, I d...

Whole‑Food Plant‑Based Pie Crust — One Base, Three Flavors

Whole‑Food Plant‑Based Pie CrustAll ingredients are whole foods - nothing is added or removed from the whole grains or other...

Whole Food Plant Based Cookie Base

I’ve been eating mostly plant based, and my parents have chosen to do the same for the health benefits. That said, we all have a swe...

Making Fresh Milled Sourdough Bread

I walk you through making sourdough start to finish with BOTH stiff starter and liquid starter. No Mixer - No Problem! I show techniques for that as well.

Creating & Feeding Sourdough Starter

Part 2 of Dr. Mel's Sourdough Series covers all things fresh milled sourdough starter. How it differs from bread flour, how to feed it and what's next after that.

Dr. Mel's Sourdough Series - Why Sourdough?

What is bread, and what's the difference between sourdough and other breads? Is it worth the hassle? I used to think no, and I was wrong! Find out why.

How to do a flour hydration test for the best bread.

Let's cover the details of my flour hydration test today, how I decided when to stop adding more water, and what my observations meant. Finally, we will mix up a batch of sourdough bread with the end results of the experiment so nothing is wasted.

How I Figure Out the Right Dough Amount for Any Loaf Pan

For fresh milled whole grain bread, the easiest way to size dough is to use about 60% of your loaf pan’s water capacity.

Fresh Milled Stiff Sourdough Starter

When I first started milling, I wanted to do it all the healthiest way and right away. So I dove into sourdough. I was sorely disappo...

Beginner’s Fresh-Milled Bread Dough

This beginner fresh-milled bread dough uses higher hydration and a quick no-wait yudane to prevent dry, crumbly loaves and make whole-grain baking approachable.

Whole‑Food Plant‑Based Pie Crust — One Base, Three Flavors

Whole‑Food Plant‑Based Pie CrustAll ingredients are whole foods - nothing is added or removed from the whole grains or other...

Whole Food Plant Based Cookie Base

I’ve been eating mostly plant based, and my parents have chosen to do the same for the health benefits. That said, we all have a swe...