From mill to mouth
I’m at the point in my fresh mill journey that I’m trying any recipe I can to get to the “open crumb” look of sourdough bread. I’ve been reading a lot lately that it is “ok” to have a smaller, denser bread for sourdough using …
Baking with fresh milled flour always turns out different than what the recipe is supposed to look or taste like. For Sourdough recipes, my bread has consistently come out, flat, dense and does not look “artisan”. After discussing with my friend, I believe there’s a …
Since milling my own flour I have been missing out on a lot of bread items. One of them has been English muffins. Spoiler alert, this recipe didn’t even come close to that name brand you get at the store. Way more dense, not enough …