When it comes to baking whole grain bread, we often focus on the flour, yeast, and kneading techniques. Yet, there’s another key player that affects your loaf’s texture and flavor: the liquid. Let’s dive into the wonderful world of liquid options for your next baking adventure!

All about the high quality, organic extra virgin olive oil I use in almost everything we make and why I chose Kasandrino’s.

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.

Enter to win free kitchen tools and more in our social media giveaway. Learn more.

Einkhorn bread, 100% freshly milled whole grain ancient bread – made anew!

Battle of the Ancient Grains: Spelt vs. Einkorn for Baking Whole Grain Goodness Welcome, fellow baking enthusiasts and health-conscious foodies, to a showdown of epic proportions in the world of ancient grains! Today, we’re diving into the age-old debate: Spelt vs. Einkorn — which ancient read more…

This delicious lemon spelt pound cake boost the nutrition of a beloved favorite: lemon pound cake. Fresh milled makes it even better!

Milling spelt into flour alters its composition and nutritional profile compared to whole grain spelt. Here are the nutritional benefits and considerations of using spelt flour: Nutritional Benefits of Spelt Flour: Considerations When Using Spelt Flour: Ways to Incorporate Spelt Flour: In a Nutshell: Milling read more…

Learn everything you need to know about vital wheat gluten, what it is, how to use it, and alternatives.

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