Recipe Bases

Beginner's Fresh Milled Bread Dough

A beginner-friendly fresh milled bread dough with increased hydration and a no-wait yudane method for soft, sliceable whole grain bread.

• 100% Einkhorn Wheat Bread - Fresh Milled
• 100% Spelt Bread | Ancient Grains Fresh Milled
• Cinnamon Raisin Bread
• Mel’s Multi-Grain Bread (Fresh Milled, Flexible & Foolproof)
• Soft Pretzels - Philly Style
• Superbly Soft Sandwhich Bread with Milk & Honey)

Crescent Roll Dough

This easily replaces the store bought version and ups it whole grains and foodie freshness. Makes 3 "tubes" of crescent dough or 24 crescent rolls.

• Cold Veggie Pizza
• Pigs in a Blanket

Cupcakes

The difference is not in the ingredients, but the DIRECTIONS (also known as the METHOD). We use the creaming method to make cupcakes, so these instructions will be shown even though the PDF includes instructions for BOTH cupcakes and muffins.

Italian Bread

Makes: 1 loaf / 16 slices Prep Time: 1 hour 55 minutes (mostly inactive) Bake Time: 50 minutes Total Time: 2 hours 45 minutes

Muffins

The ingredients are the SAME as cupcakes, but we use the muffin method. The included PDF recipe base is for both cupcakes and muffins.

Pancakes

Light, fluffy pancakes with little wasted time - these are sure to please.

• Overnight Sourdough Pancakes

Pasta by Hand

This recipe base is for pasta mixed and rolled by hand or with a roller and cutter machine, but it is too wet for an extruder, so don't try that or you'll regret it.

• 100% whole grain fresh milled tortellini
• Einkhorn Pasta by Hand
• Spelt Pasta by Hand

Pasta Extruded

This type of pasta is different from pasta by hand. We cover the starting ingredients, and instructions on how to test the dough and tweak it so it performs well in your extruder.

• Einkhorn Extruder Pasta
• Fresh Milled Spelt Extruder Pasta

Roux

A roux is a mixture of fat and starch. You can use any fat, and any starch. It is made by cooking the protein out of the starch, which mixes with the fat to thicken sauces. Since we are cooking (or denaturing) the protein in the flour, using your SOFT grains will give you a roux in a faster time but any grain milled into flour will do.

Sourdough Italian Bread

This is my italian bread base converted for sourdough. I've made it with both liquid starter and stiff starter and they both turned out wonderful.

Waffles

Light, fluffy waffles with a crispy outside - these are excellent frozen for quick toaster wins.

• Overnight Sourdough Waffles

Whole Food Plant Based Drop Cookies

This cookie base is whole food, plant based, and uses fresh milled sourdough to incorporate the whole food sweetener with the whole food fat.