It was a great weekend of baking and celebrating our middle son turning 13. Plus, we have a ton of leftovers to munch on this week.

Our middle son is turning 13 this weekend! We now officially have two teenagers in the house. This kiddo loves to create through cooking, sewing, 3D printing, board game making, T-shirt printing, and Legos. So, what better to do than create a birthday menu fit for a teenage boy. Here’s the planned menu: sourdough discard pancakes, sourdough discard oatmeal cookies, chicken pot pie made with sourdough pie crust and a decadent fresh milled chocolate cake. Oh, and why not throw in some sourdough discard graham crackers? And, of course, we have our weekly loaves of sourdough sandwich bread. Phew! Can’t…

It was a busy day for my NutriMill Harvest Grain Mill. First on the agenda, sourdough granola bars. I used this recipe from The Flour Barn Homestead. Once cooled, I cut them into squares, wrapped them in parchment paper and put them in the freezer. The boys will love these treats in their lunches. Next up…sourdough biscuits from Idie’s Farm. These are a staple in our house and so easy to put together. They make a great breakfast sandwich. I always make a double batch and store them in the freezer. Now, for the main attractions…fresh milled sourdough sandwich bread…

Fresh from the mill this week: Let’s jump right in. The kids are headed back to school and we need some breakfast and lunch goodies to fill their bellies. Here’s what’s on the menu: Two loaves of sourdough sandwich bread using hard white wheat berries… Sourdough granola bars using hard white wheat berries… Sourdough breakfast biscuits using soft white wheat berries… Sourdough cinnamon rolls using soft white wheat berries… *All of the wheat berries measured and ready to go.