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 the whole wheat flour I use in my bread will now be 100% freshly-milled (by me), purchased from small, local farms from California and neighboring regions.

Beginning this month (March 2026), I’ll be using Rouge de Bordeaux from Mile High Mill & Grain Co.

Rouge de Bordeaux is an ancient French wheat with roots stretching back to the 19th century, once the backbone of the finest breads and pastries coming out of Bordeaux. Largely abandoned during the 20th century in favor of high-yield modern varieties, this heritage grain has made a quiet, triumphant comeback among artisan bakers who prize flavor over convenience. It's easy to see why — Rouge de Bordeaux has a rich, nutty depth and a subtle earthiness that modern wheats simply can't replicate. It's also lower in gluten than commodity wheat, producing a more open, tender crumb that many people with wheat sensitivities find easier to digest. Growing tall on long, elegant stalks, it's a wheat that looks as beautiful in the field as it tastes in the oven.

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.