The content discusses the unique qualities of stone-milled whole flours, offering insights and tips for baking with whole grain flours. The author emphasizes the importance of purpose, gradual experimentation, flexibility, education, and enjoying the process. They invite readers to explore their stone-milled flours for nutritious and flavorful baking experiences.
Buttermilk buckwheat pancakes are a legendary breakfast staple in our family’s home. For years, my father has lived by the...
These are the BEST cookies that I’ve ever made! The soft red wheat makes them nice and fluffy, while the...
We discovered this AMAZING soufflé-like, gluten-free cake featuring only buckwheat flour, in Bon Appétit‘s February 2021 Healthyish Issue. A friend,...
We LOVE these crunchy yummies! AND, they are so easy, so tasty, and so fun to make. We’ve been going...
Hot, multigrain pancakes from Mama’s cast-iron skillet on a Sunday morning are like magic! Nothing more simply and deliciously highlights...
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