Let's cover the details of my flour hydration test today, how I decided when to stop adding more water, and what my observations meant. Finally, we will mix up a batch of sourdough bread with the end results of the experiment so nothing is wasted.

Feb 7, 2026

Beginner’s Fresh-Milled Bread Dough

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.

Dec 30, 2025

Sourdough the Lazy Way

Last week and the week before, I got the flu and was down for the count. When I was finally able to be up and at 'em for a little bit, I d...

Jul 21, 2025

Sourdough Italian Bread

Italian Sourdough baked in a bread pan Open Baked Italian Sourdough My favorite bread base, the Italian Bread Base, has been the on...

Jul 19, 2025

Sourdough Rye Bread

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.

Nov 18, 2024

Sourdough Ciabatta and Italian Bread

Make fresh Ciabatta rolls or Italian bread with my favorite bread recipe turned sourdough.

Oct 23, 2024

How to Make Baguettes with Freshly Milled Ancient Grains

Crusty, flavorful baguettes made with fresh milled Kamut, einkorn, and spelt. Includes an easy yudane method, shaping tips, and a crostini guide.

Oct 19, 2024

Beautiful Baguettes and Crusty Crostini

Make fresh baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini quickly for entertaining or a mouthwatering snack that soothes your soul.

Oct 12, 2024

No Sugar, All Softness: Fresh-Milled Bread Recipe for Healthier Daily Loaves

Soft, sliceable daily bread—without the sugar bomb. My quick no-wait yudane gives natural sweetness and moisture, and I’ll show you easy swaps (milk, oil, egg, vitamin C/lemon juice) so you can make it your way.

Oct 7, 2024

Neapolitan Pizza in the Bread Machine

My Favorite Neapolitan Pizza Dough with Freshly Milled Flour I’ve adapted my favorite pizza dough recipe to work with freshly milled flour, and it’s been a game-changer. Don’t worry, this isn’t a complicated science experiment—it’s all about a few simple tweaks that make a big difference. With freshly milled hard wheat, the dough absorbs more water, making it soft and chewy without that dense, dry feel you might expect from whole grains. The best part? You don’t need any fancy equipment to make this dough. If you’ve got a bread machine, great! But if not, just mix, rest, and you’re good to go. Whether you’re making a classic pizza margherita, or experimenting with pesto and walnuts (a favorite in my house), this dough is versatile enough for any topping you throw at it. And don’t stop at pizza—this dough makes fantastic stromboli, calzones, and pizza pockets for a quick weeknight win!

Jun 30, 2024

Sourdough pizza

Today, I'm sharing my journey of crafting a crispy yet chewy pizza crust from scratch, using wholesome ingredients and a touch of sourdough magic.

Jun 29, 2024

Whisked Italian Bread, Ciabatta Rolls, and English Muffin Loaf

One high-hydration, fresh-milled dough makes Italian bread, ciabatta rolls, and English muffin bread—whisk-mixed, no additives, and full of big airy holes.