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…

When I first started milling, I wanted to do it all the healthiest way and right away. So I dove into sourdough. I was sorely disappointed, and decided to forget about it and master the yeast breads. I am SO GLAD I did. So why 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.

Made some date syrup vanilla fluff today! I modified this recipe: https://www.michalgrappe.com/…/natural-marshmallow… I used 3 egg whites, 1/4 tsp cream of tartar 3/4 cup date syrup 1/4 cup water I cooked the date syrup water while stirring until it got above 220, but it seemed read more…

Oatmeal raisin cookies are my favorite classic cookie – even over chocolate chip. It’s probably that they are so soft and chewy, yet sweet and hit the spot. Here is my twist on that familiar classic made even better with freshly milled flour. BONUS: there read more…

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…