On Fresh-Milled Flour

From the start of this journey, my intention has been to push myself to create the best bread I can make. While good bread can be made with any decent flour, the Holy Grail of Bread is found within the freshest of ingredients. For practical reasons, offering bread with fresh-milled flour can be difficult. I’m okay with things being difficult. While currently I cannot offer 100% freshly-milled flour, I am able to incorporate a portion of the flour I use as freshly-milled. My bread typically contains a mixture of aged, low protein bread flour and whole wheat flour. I’m proud to say I mill and extract my own whole wheat flour.

I look forward to experimenting with various wheat varieties and combinations in order to further my understanding of bread making, bringing you the highest quality product I can create.