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.
These are the BEST cookies that I’ve ever made! The soft red wheat makes them nice and fluffy, while the...
Scrumptious sourdough multigrain, wholegrain bagels have a crispy outside and chewy interior that not only you’ll love, but the kids...
Just in time for Valentine’s Day, we are offering a sweet deal on ALL Firefly Fields organic, whole grain flours...
Back in the day, my mom would pour out food samples directly into peoples’ hands as friends stopped by the...
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