Category: Milling Journal
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My Secret Ingredient to Fresh Milled Bread is Time
Learn how traditional long fermentation methods like autolyse, poolish, biga, sponge, tangzhong, and yudane can improve the texture, flavour, and shelf life of fresh milled bread. In this guide, I share the simple techniques I use in my own kitchen to create softer, more elastic dough with better structure using time instead of additives.
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Unfamiliar Success: How Fresh Milled Flour Changes Your Baking
Why fresh milled baking feels different. Fresh-milled baking often feels unfamiliar. Learn about my 5 minute rule with mixing fresh milled recipes and why different doesn’t mean failure — and how time, patience, and feel lead to better results. It’s just unfamiliar success!
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On Flour, Freshness, and Fear
Is it true that flour loses 95% of its nutrients in 24 hours? You’ve probably heard the claim — and maybe even felt that quiet panic when your fresh-milled flour sat longer than expected. Let’s talk honestly about what changes (and what doesn’t), how to store flour well, and why real food doesn’t need fear.
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Why Most Sourdough Issues Start With the Starter
Learn how seasonal shifts affect your sourdough starter and why most bread issues begin there. A gentle, practical guide to strengthening your starter.
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All about Red Fife
Red fife, Canada’s heritage grain — stone-milled fresh, lightly sifted, and rich with that warm, nutty aroma only old-world grains carry. 💛 Red Fife’s gentle gluten and deep flavour make it a joy to bake with — strong, smooth, and beautifully real.
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About Me — Echo of Tevah Acres
For years, I thought gluten was the problem. I battled rashes, inflammation, exhaustion, and weight changes that never seemed to make sense. I went to doctor after doctor, trying to get answers. After several miscarriages and a terrifying full-term pregnancy complicated by preeclampsia — one that nearly cost us our baby — I knew I…
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Why You Can’t Sift Whole Wheat Flour to Make White Flour
The truth about what’s really missing from white flour One of the most common questions I get from new bakers is this: “Can I just sift my fresh-milled flour to make white flour?” The short answer? Not quite — and here’s why it matters. How Commercial White Flour Is Made Most people imagine that white…
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Choosing the Right Grain for the Work
Many of us weren’t really taught this. Most of us grew up with one bag of “flour” for everything — bread, cookies, noodles, pastry. But the world of grain is wide, and each grain was made to do something a little different. Every grain has a purpose. Some build strength, some bring tenderness, some deepen…
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