This delicious lemon spelt pound cake boost the nutrition of a beloved favorite: lemon pound cake. Fresh milled makes it even better!

Milling spelt into flour alters its composition and nutritional profile compared to whole grain spelt. Here are the nutritional benefits and considerations of using spelt flour: Nutritional Benefits of Spelt Flour: Considerations When Using Spelt Flour: Ways to Incorporate Spelt Flour: In a Nutshell: Milling read more…

Learn everything you need to know about vital wheat gluten, what it is, how to use it, and alternatives.

All you ever needed or wanted to know about sprouting grains for bread.

Yesterday was the first day I ever made Angel food cake, let alone freshly milled whole grain angel food cake that’s light and airy. But I did it! Years ago, I’d taken cooking classes, so I’d learned the method but had never applied it. The read more…

Impress your family and friends with this simple, yet delicious fresh milled homemade pasta. It freezes well.

This is the ultimate freshly milled bakery-style Italian bread loaf. It’s an open bake, totally unsifted, and uses NO ADDITIVES! Best of all, it is BETTER than the bakery – because it’s better for you. Give this one a try!

This Italian bread dough is by far the best I’ve made, at over 120% hydration.  Thanks to using yudane, which is a paste formed by mixing flour with boiling water, I get these really big holes reminiscent of refined flour bakery bread yet enjoy the read more…

A rustic, crusty taste of Italy packs a nutritional punch with our Italian bread. Can be made with no additives!

We’ve compiled a treasure trove of answers to common inquiries that will empower you to bake with confidence and creativity. From understanding essential ingredients to mastering techniques that elevate your bread and pastries, let’s dive into the world of baking questions and find the answers you’ve been seeking.