Freshly milled whole grains made delicious, nutritious, and practical
I got my bloodwork back the other day and I was pretty shocked to see high LDL and total cholesterol. And although the amount they were high wasn’t by much, I expected it to be much better. In a nutshell, cholesterol is only found in read more…
This post is courtesy of our friend Gina Mut, who worked with me to convert these authentic romanian pastries to use freshly milled flour. Thank you Gina! I was born and raised in Romania. This is a typical Romanian pastry, they taste amazing warm with read more…
I don’t know about you, but sometimes the idea of measuring all the ingredients to make pancakes or waffles SEEMS like a lot. Too much! I know, I’m kinda lazy at times. So, how do we make a pancake or waffle mix ahead of time, read more…
Learn to make this Einkhorn double chocolate zucchini bread. Super chocolatey and filled with veggies.
Did you know you can turn bread dough into- even over proofed bread dough – into waffles? Now you do!
Enjoy pasta with all the bonuses of sourdough. This couldn’t be easier, and it’s delicious.
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.
When I fell into this fresh milled journey, we were eating limited quantities of Einkhorn bread. I’d read Carla Bartolucci’s book Einkhorn, and was buying the flour from Jovial. One day I couldn’t find the flour in my store locally OR on their web site, read more…
My favorite bread base, the Italian Bread Base, has been the only thing I’ve used since perfecting it. It took me about half a year to get it just right, and then it took me a little longer to realize I could do it without read more…
