Why This Work Exists
This project didn’t start as a book idea.
It didn’t start as a business plan.
It started as a family trying to feel better.
Before anything else, I want to acknowledge the people who made this work possible simply by standing beside me while I figured it out.
My parents have supported every curious idea I’ve ever chased. My mom’s adventurous spirit runs parallel to my own, and watching her fully embrace home milling has been one of the quiet joys of this journey. My dad taught me early how to think logically, organize information, and use computers as tools — skills that now show up everywhere in this work, even if most people never see them.
To my patients: thank you for listening while I excitedly talked about flour, grains, and food quality — sometimes far longer than planned. Your curiosity and encouragement helped push these ideas out of my head and into something tangible.
My Cookbook Crew deserves special recognition. They tested rough drafts, baked through unclear instructions, and gave honest feedback when something didn’t work. Their willingness to try, question, and repeat shaped these methods more than they know.
And then there’s my family.
Ray, our children (Andrew, Victoria, and Eli), and even our neighbors have eaten more experimental bread than anyone should reasonably be asked to. Ray has been steady through flour-covered counters, long baking days, late nights at my laptop, and endless conversations about dough. This work simply wouldn’t exist without that kind of quiet support.
I’m also grateful for the friends and fellow bakers I’ve met along the way — especially those in milling communities and one-on-one conversations. Teaching and learning alongside others has been one of the most meaningful parts of this process.
A heartfelt thank you as well to Monique Bell of Lovely Bell Bakes. Our shared curiosity, conversations, and encouragement around fresh-milled flour have been a gift. I’m grateful for the season we’ve shared, the learning that flowed both ways, and the friendship that came with it.
Above all, I thank God for guiding this path. Looking back, none of this feels accidental. Sometimes the direction was a whisper, sometimes a nudge — but each step led here.
How It All Started
My journey with home milling began during chiropractic school, when my daughter faced health challenges that led us to try a gluten-free diet. At the time, gluten-free products were expensive and limited, so I did what I could — grinding whole grains into flour using a high-speed blender.
Eventually, we realized the problem wasn’t gluten itself.
It was the quality of the flour.
We moved to organic, chemical-free grains and later discovered einkorn. That change alone made a noticeable difference, especially for my youngest son’s eczema-prone skin.
When einkorn became harder to find, I returned to milling wheat berries at home — and that decision changed everything.
My energy improved.
I stopped relying on supplements.
My coffee intake naturally dropped.
Late-night workouts became possible again.
Freshly milled flour didn’t just change how we baked — it changed how we lived.
Why This Site Exists
As I learned to work with whole grain flour, I discovered something important:
baking fresh bread from the mill doesn’t have to be complicated.
It doesn’t require special machines, rigid rules, or expensive additives. Whether you bake with a single grain or enjoy blending varieties, all you really need is whole grain, a way to mill it, and the confidence to try.
That’s why everything here is shared openly.
This site is a living body of work — methods, explanations, recipes, and lessons built over time. One day, it may be organized into a book or a teaching textbook. But the website itself already does the work: teaching in real time, evolving, adapting, and growing alongside the people who use it.
I believe food knowledge should be practical, empowering, and shared — not hidden behind perfection or paywalls.
My hope is that this space helps you build confidence, curiosity, and a lasting relationship with whole grains — creating food that nourishes both body and soul, and knowledge that can be passed on for generations.
If you’d like to continue learning, you may enjoy:
Join our Online Community
Ready to ditch recipes and learn more about baking with fresh milled flour using methods and your imagination? Join my Fresh milled Flour Methods group. You can ask questions, share your wins, and more with an expectation of honesty and friendly interaction. I hear it’s the best place to be on Facebook.