Lemon desserts are always a hit in my house, but these delicious Lemon Bars, made with fresh milled einkorn flour and fresh squeezed lemons are on the top of the list. And I love using a deeply delicious all-natural sugar in these bars to give the lemon flavor a perfect tartness.
The Best Lemon Bars Made with Fresh Flour Read More »
Good flour starts with a good grain mill. And a good grain mill is one that works best for your kitchen, budget, and baking style. Now… let’s talk about if Nutrimill or Mockmill grain mills are best for you. There are pros and cons to both, so let’s dive in andalk about what you need
Nutrimill or Mockmill–which grain mill is best? Read More »
I’ve seen far too many experts claiming that using fresh flour is as simple as swapping it for store bought flour. But, unfortunately-especially when you’re starting out and getting used to fresh flour-it’s not always that simple. However, when I’m done with you, you’ll be able to easily use fresh flour in any recipe, confidently.
How to use fresh flour in any recipe Read More »
Back in the day, I used to see instant oatmeal packets as the epitome of a healthy breakfast. These days, as I make nutritious oatmeal from freshly-rolled oats, fresh cow’s milk, fermented blueberries, and sometimes protein powder for extra protein, I laugh at my old self. Not that she wasn’t necessary, she was. I wouldn’t
How to make rolled oats (with an oat flaker) & why you should Read More »
I’m kinda a grain nerd. Grain mills, wheat berries, ancient grains & fresh milled flour. I can talk about those things for days. Kamut is one grain that has a special place in my heart. BTW, if you haven’t figured it out yet, Kamut and Khorasan are the same grain. We’ll talk about why it
Kamut (Khorasan): A Complete Guide Read More »
I love whole grains. They have a special place in my heart. Einkorn has its own special little place in my heart and my wheat berry stash. It’s just a really cool grain, with a neat history, rich in vitamins and minerals, and mills into a dreamy, fine, creamy flour. It’s an all-around winner in
Einkorn 101: history, milling, flaking, cooking & more Read More »
Ever since I started milling my own flour my basement is overrun with wheat berries. And whenever I show my wheat berry stash over on Instagram, I inevitably get lots of questions about how to store wheat berries. So let’s answer all the burning questions.
How to store wheat berries 101 Read More »
It’s no secret that fresh flour is becoming popular. In fact, in my research for this post, I was shocked to find that web searches for fresh milled flour categories are HIGHER right now than they were in 2020. That’s wild. If you’re new to the world of grain mills, wheat berries, and fresh milled
Fresh flour: tips for success Read More »
When I first started milling my own flour, I stopped using sourdough all together. I’d been making sourdough bread for years and loved it. See my detailed recipe for making sourdough without discard here. But making sourdough bread with fresh milled flour seemed impossible. In fact, to this day I still often suggest that folks
Sourdough with Fresh Milled Flour: what you need to know Read More »
When I first started making my own flour almost a decade ago, people called me crazy. Make flour at home? That sounded wild just a few short years ago. Then 2020 hit. Nobody made fun of my flour-making. I was content at home, with my wheat berries, grain mill, and plenty of flour for baked
Make flour at home: from start to finish Read More »
