After passing the windowpane test, next up is fermentation. This is also called the “first rise”, where the yeast feed on sugars and starches in the dough. Carbon dioxide is produced, which gives our bread loft and holes. The warmer the environment, the faster the fermentation. read more…

Combining ingredients to form dough is known as mixing, while kneading develops the gluten matrix, essential for texture and structure.

Learn about the types of mills, and links to detailed instructions or videos on how to operate each type of mill and maintain it.

Yudane: Elevating Your Bread with Ancient Technique In both Chinese and Japanese culinary traditions, the Yudane method, also known as Tangzhong in Chinese, has been celebrated for centuries under the moniker of “water roux.” This technique involves combining flour with boiling water in a 1:1 read more…

Fresh milled grains versus store-bought flour. The most asked question I get from folks not milling their own. “I can just buy unbleached, organic flour from the store, right?” I hear this ALL. THE. TIME. The short answer is that there are MANY reasons why read more…

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

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.

When I stumbled into the world of milling whole grains and beans at home, it was like discovering a whole new universe. Not only did my bread taste better, but I noticed profound changes in my health and energy levels. Curious to understand the science read more…