Life in the kitchen can be a real grind — and, in this case, that’s a good thing. By grinding your own whole-grain flour, you open the door to a new world of tastes and textures, with the added ...

For the best flavor and nutrition, it’s best to grind only the amount of flour you need for that day’s baking and cooking. Any leftover flour should be stored in an airtight container in the freezer. ...

There’s something extraordinary about watching a fresh milled wheat sourdough starter come to life, especially when it begins ...

Here in the Southeast, we locavores have it pretty good. In a land where a bounty of food grows year-round, it’s a heck of a lot easier to eat locally than it is in, say, Minnesota. Even so, there are ...

There’s something timeless about the sound of grain turning into flour. At Idie’s Farm, we love milling our own wheat berries ...

Baking and cooking with freshly ground grains is a guarantee that you’ll enjoy more flavorful and more healthful food. You may be surprised by how much of a difference you’ll notice in the flavor and ...

If you’re ever invited to dinner at Kirk and Maryanne Welton’s house and there’s a fresh-baked loaf of whole-wheat bread on the table, you’ll know it’s a special occasion. Maryanne not only baked the ...

The foundation of Ginger Butts’ company, Back to the Basics 101, came from wanting to improve her children’s health. The heart of the small business is grinding whole wheat into flour for a natural ...