Shaping bread dough correctly is important for a controlled rise, and to avoid unexpected holes in your crumb.

After passing the windowpane test, next up is fermentation. This is also called the “first rise”, where the yeast feed on sugars and starches in the dough. Carbon dioxide is produced, which gives our bread loft and holes. The warmer the environment, the faster the fermentation. read more…

Combining ingredients to form dough is known as mixing, while kneading develops the gluten matrix, essential for texture and structure.

Learn about the types of mills, and links to detailed instructions or videos on how to operate each type of mill and maintain it.

Making a roux with freshly milled flour will go faster if using gluten free grains or soft wheat.

Yudane: Elevating Your Bread with Ancient Technique In both Chinese and Japanese culinary traditions, the Yudane method, also known as Tangzhong in Chinese, has been celebrated for centuries under the moniker of “water roux.” This technique involves combining flour with boiling water in a 1:1 read more…

You’ll hear that lecithin helps improve the gluten structure in bread, and while that’s true it’s not the biggest or the best thing it does. Lecithin helps improve the shelf life of your bread, and also helps make a softer crumb.

This fresh milled crescent dough can be used for pigs in a blanket, or cold veggie pizza. Quick and easy to make.

Learn how to good daily loaf, moist and delicious, yet with no extra sugar or fat added.

Fresh milled grains versus store-bought flour. The most asked question I get from folks not milling their own. “I can just buy unbleached, organic flour from the store, right?” I hear this ALL. THE. TIME. The short answer is that there are MANY reasons why read more…