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…

Join me, fellow bakers, in celebrating the unpredictable journey that is sourdough baking. Embrace the failures, cherish the lessons learned, and savor every slice of the unexpected triumphs that emerge from our ovens.

So, picture this: you’ve baked your masterpiece, my crusty italian bread with no additives. The crust crackles invitingly as you slice into it, revealing those perfect airy pockets inside. But how do you make sure it stays that way?

Learn about tangzhong and yudane, which is better, and how to use it for better bread. Learn about the quick, no wait yudane method Dr. Mel uses.

All you ever needed or wanted to know about sprouting grains for bread.

The journey into baking with freshly milled flour begins with adjusting your expectations, especially if you’re accustomed to the soft loaves found in supermarkets. Learning the nuances takes time, but starting with the fresh milled bread method sets a solid foundation for mastering the art of baking.

You just finished baking your bread, but you must let it cool before you do. WHY? I really want to eat that hot, delicious smelling loaf of goodness. And after cooling, we need to talk about storing our bread.

Baking bread is not just a science; it’s a delightful journey of understanding how ingredients transform into a warm, fragrant loaf right in your own kitchen. Whether you’re a seasoned baker or just starting out, mastering the art of baking with freshly milled flour can read more…

This is actually the SAME thing as fermentation, but they call the 2nd rise proofing so you can differentiate between the two steps. This is where shaped bread is allowed to rise in a warm place before baking. It’s done rising when the dough slowly read more…

Punching down the dough and scaling are both done after fermentation. Why? Well, we need to relax the gluten, remove the air from the inside, and balance out the dough temperature. Bubbles need to be released from the dough at this point because they will become giant holes in your bread once it’s done baking