I mostly bake with whole grain flour I make in my kitchen grain mill, and those posts can be found on grainmillbaking.com. But from time to time I’ll use a store-bought flour, and those are the things I post on this blog.
Breads, pastries, desserts, and other goodies using whole grains milled at home. I like to explore baking with soft white wheat and hard white wheat, and learning how to adapt recipes to work with freshly-milled flours made in my grain mill.
UPDATE: I recently wrote a book all about baking with the fresh milled wheat flour from your grain mill!
It has 15 classic recipes adapted for whole grain flour, plus tips and techniques for adapting other recipes for your grain mill. Read a free preview here >