Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
Stenciling bread is a fun way to add a decorative finishing touch to your bread masterpieces. In this post we detail various tips, tricks and ingredients you can use to make your stencils come out clearer and with nice color and contrast.
One baker’s attempt to take some of the mystery out of sourdough bread baking.
When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.
This apple crisp takes advantage of flavorful whole spelt and oat grains. The apple base is tart and delicious, and the streusel topping has a lovely contrasting texture, plus extra fiber, nutrients, and nutty flavor.
A set of tips and ideas for making fresh-baked sourdough bread a part of any (or every) weekday.
Amaranth porridge sourdough bread tastes amazing and has a cool waxiness, that makes it ideal to pair with olive oil and tomatoes.
Perfect alongside stew or chili, for sandwiches or with eggs for breakfast, this sprouted wheat berry maple beer sourdough loaf is delicious and versatile.
Freshly milled flour on demand with the Mockmill. Discover the variety, flavor and energy in freshly milled grains. The new Mockmill Lino 100 marries the sturdy, dependable Mockmill 100 motor with the attractive wood housing of the Pro mill. Style and function at an affordable price. Easy to operate Simple to clean Easy and quick …
This is a great recipe to make, and later enjoy, with kids. Adapted from The Smitten Kitchen’s recipe, based on Nancy Silverton’s Pastries from the La Brea Bakery.
Once your bread has risen the requisite 40 days and 40 nights (actually only 18 hours – but no matter what you call it, for those of us with a short attention span, it’s: Still. A. Long. Time.), you are supposed to beat it into submission, or at least spread it out with floured fingers …
Ever notice that you seem to get a more open crumb with smaller loaves? In this series of experiments, we made large batches of dough and then divided them into differently sized and shaped loaves while otherwise striving to treat them as close to identically as we could to see how these size and shaping differences affect the resulting crumb.
Barbari bread is a traditional Persian flatbread with an extra crispy crust from a special glaze as well as tasty sesame and nigella seeds. Try this version with the added flavors of sourdough fermentation and khorasan wheat or turkey red whole grain flours.
Our Favorite Bread Quotes “There is not a thing that is more positive than bread.” – Fyodor Dostoevsky “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard “How can a nation be great if their bread tastes like kleenex?” – Julia Childs …
Homemade gnocchi are pillowy soft and they showcase the flavor of potatoes in a fun dumpling-pasta format. Try them with our tasty garlic scape pesto recipe or any sauce of your choosing, including simple butter and herbs. This recipe serves six or more so feel free to freeze some of the uncooked gnocchi and the extra pesto.
This black rye bread has a delicious sweet-and-sour flavor with citrus and licorice notes. It’s soft, chewy, and wonderfully dense — perfect to eat solo, with butter or cheese, alongside soups or as part of a delicious sandwich. The recipe is Breadtopia’s take on The Rye Baker’s Lithuanian black rye bread or “juoda ruginė duona,” using toasted sprouted rye flour instead of red rye malt.
Rouge de Bordeaux wheat is delicious, aromatic, and high in protein. This fresh-milled flour makes wonderful sourdough breads that pair well with cheese, soup, and more.
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