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…

I’ve been milling for five years now, and the last four I’ve been spreading the news to anyone who will listen – locally or on the internet. I’ve been urging local companies to give milling the flour a shot, and explaining not only the health read more…

These puff up nicely in the oven, making beautiful pockets strong enough to hold your favorite salads (chicken salad, chickpea salad, kale salad) or for dipping into guacamole, hummus, or bean dip.

This is an excellent way to use up those ripe bananas, and an excuse to buy more. The easiest, best banana bread for fresh milled flour I’ve ever tasted.