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.

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.

A beautiful balance of ginger and sweet thanks to dates, coconut butter and spices.

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…

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…

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.

Making English muffins with deep nooks and crannies is TOTALLY possible and easier than you think.

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

I’ve been milling flour for what feels like forever, and my bread base has changed SIGNIFICANTLY. As I’ve learned more about how much water is absorbed by each type of grain and how that flour responds when mixing the flour with water, my ideas about read more…