This beginner fresh-milled bread dough uses higher hydration and a quick no-wait yudane to prevent dry, crumbly loaves and make whole-grain baking approachable.
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...
When I fell into this fresh milled journey, we were eating limited quantities of Einkhorn bread. I’d read Carla Bartolucci’s book Eink...
Italian Sourdough baked in a bread pan Open Baked Italian Sourdough My favorite bread base, the Italian Bread Base, has been the on...
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 wate...
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 inte...
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