Bread
Sourdough
Naturally leavened with a deeply caramelized crust and tender, open crumb.
Why add whole grain?
More from every bake.
Good baking should first and foremost be enjoyable. But I have always wondered why so much modern baking begins by removing the bran and germ—the parts of the grain that provide fiber and many of its naturally occurring nutrients. Why should flavor and nourishment have to be separate?
I too am an enjoyer of treats, so I am not interested in adding whole grain simply to make something sound healthier. However, whole grains have much more to offer than their reputation sometimes suggests. Different grains bring their own flavors and textures: some add warmth and nuttiness, while others blend quietly into a soft, tender crumb. They also retain fiber and more of the nutrients naturally present in the grain (you can read more about those benefits below).
The goal is to create a balance of whole wheat and refined flour to create breads and pastries that are full of flavor and have more to offer. And when something is meant to be a treat, it is still very much a treat.
Fresh Milling
Whole-grain flour naturally has a shorter shelf life than refined flour, largely because it retains the germ and its delicate oils. I mill my grains shortly before mixing each dough or batter, so I can bake with the flour while its aroma, flavor, and character are at their freshest.
Not diet food. Not a compromise. Just thoughtful baking that brings more of the grain’s natural nourishment to the breads and treats we already love.
