Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking. It can be challenging for me to bake or cook something that requires a long period of time to prepare before…
Tag: fresh-milled flour
Delicious Fresh-Milled Bread Recipes for Beginners
I’m coming up on almost three months of baking with fresh flour, and I have baked many loaves of bread! Many of them have been really good, but I’ve had a few that turned out so badly that I had to throw them away. When I first started out, I had a hard time figuring…
Weekly Breadcrumb: A Pat on the Back!
Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking. This week’s lesson is simple. I’ve only been at this fresh-milled flour gig for two-and-a-half months. In that time, I’ve made…
How to Store Fresh-Milled Flour
I’ve posted about how to store your grains, and my grains storage solution has worked out great! Now – how to store your flour that is freshly milled? The answer is simple, and one that I didn’t anticipate when I first started this journey. How do I store my freshly-milled flour? Well, for most of…
Weekly Breadcrumb: Use Your Instincts
Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking. This week, I made Kneippbrød with fresh-milled flour for the second time. The first time I made it, it turned out great…
Kneippbrød (Norwegian Kneipp Bread)
My maternal grandparents were both born and raised in Norway, and so Norwegian traditions and foods have been an important part of my life. I came across a recipe for Kneippbrød in Magnus Nillson’s “The Nordic Baking Book,” and knew I needed to make this. This is a very popular Norwegian bread, but I am…
Weekly Breadcrumb: Lessons in Tenacity
Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking. My 15-year-old has taught me something very important about tenacity. I think of tenacity as having a relentlessness in your pursuits…
Cream of Wheat (Farina) with Fresh-Milled Flour
Have you ever had Cream of Wheat for breakfast? I had almost forgotten about this dish until I saw someone post a recipe for it on social media recently. Her suggestion to make it with fresh-milled flour was kind of revelatory to me – Why haven’t I thought to make that?! How could I have…
Weekly Breadcrumb: Remembering Why I Bake
Weekly Breadcrumb is a new weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking. Yesterday, I was reminded of an important reason for why I bake. But first, let me back up. Over the…
Einkorn Biscuits
Making edible and pretty decent biscuits with fresh-milled einkorn flour, following some less-than-wonderful einkorn experiences Previous einkorn challenges I have had a tricky time with einkorn recently, with at least two failed loaves. Each loaf resembled a discus that you might throw at a track and field meet – flat, heavy, dense – not something…