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 high hydration bread dough results in a crust that’s chewy AND crusty, with a soft, moist crumb and big holes for a classic Italian loaf

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.

Perfectly crunchy crust with a bigger holed, chewy crumb that’s also soft. Great replacement for that bakery Italian loaf you know and love.

One of the top questions in freshly milled flour groups is “how much grain mills one cup of flour”, but in different ways. My recipes are listed as grams of grain, while Sue Becker’s recipes are listed as cups of flour. Other recipes may list read more…

How to make all the flour you can dream of, from chickpea and other bean flours, gluten-free flour, cake, all-purpose, pastry, bread flour and more.

Understanding which type of grain to mill depends on the category of baked goods you’re aiming to create. In baking, we typically categorize our needs into three main types: Pasta, Bread, and Pastries. PASTA Pasta is made without leavening agents and benefits from using the read more…