Baby it’s cold outside! What better way to stay warm than with a nice bowl of soup. So, we will make sourdough bread bowls to hold our homemade soup. Hubby is on soup duty and I will make the bread bowls. These bowls will be soft, yet sturdy and taste amazing, I’m sure. I’ll change the recipe slightly to account for my fresh milled flour. Instead of 550g of water, I’ll use 600g. Then, I’ll use 800g of fresh milled flour instead of the bread and whole wheat flour combo called for in the recipe. I will use 100g of…

Thanksgiving 2025 was a great success. Time with family and yummy food made for a great day. To start off the holiday, we enjoyed my sourdough fresh milled cinnamon rolls. These were made a few weeks ago and stored in the freezer until the big day. They thawed nicely and once they were warmed up, I added the icing to kick them up a notch. For our dinner, my job was to make fresh milled yeast rolls and apple pie. The rolls were AMAZING-soft and fluffy and full of flavor. They were a perfect compliment to the turkey, roasted potatoes,…

It’s the week of Thanksgiving and I am in charge of rolls, apple pie, and cinnamon rolls. I was able to make the cinnamon rolls a couple weeks ago and will pull them out of the freezer for the special day. I used my own recipe for these and am excited to share them with my family for breakfast on Thanksgiving. I plan to make the icing right before we eat. Once the rolls are warm, I’ll pour it over the gooey rolls. The fresh milled yeast rolls I am going to make are a staple in this house. These…

I am so excited! I found a fresh milled sourdough bagel recipe that actually worked. And, by worked I mean wasn’t a hockey puck after it was baked. I know, I have high expectations…ha ha ha. These bagels were soft, hearty, and delicious. I will make them again for sure. I decided to use a vanilla sugar glaze to give them a bit of a sweet flavor. This recipe used 560g of fresh milled flour and 1 cup of active starter. I used my electric dough maker/fermenter and was able to mix and ferment the dough in the same bowl.…

This week, we have a dinner to go to and I have been tasked with the dessert. Yay! I settled on making a lemon pistachio cake. This cake will be a great combination of salty and sweet. It will use 140g of fresh milled flour instead of AP flour. I always like to use my fun kitchen gadgets. For this recipe, I’ll use my countertop food processor to get the pistachios into a ground powder, as called for in the recipe. In keeping with the lemon theme, I’ll make some sourdough lemon poppy seed muffins. I love making muffins because…

What a week! To start out, we made a killer chocolate truffle cake for Nick’s birthday. IT WAS AMAZING!!!! It consisted of three layers, a base layer chocolate cake, a middle layer truffle/mouse, and a top layer ganache. Instead of AP flour, I used 140g of fresh milled flour. The recipe called for sunflower oil, I used avocado oil. Instead of corn syrup, I used honey. The hardest part, for me, of making this cake was letting all the separate layers cool before moving on to the next layer. Patience is not my strong suit. In the end, Nick enjoyed…

We’ve got a birthday in the house this week…Hubby turns 44! He has requested a chocolate cake and a chocolate cake he will get! After showing him several different versions of chocolate cake, he decided on a chocolate truffle cake. It looks amazing and I’m super excited to make it. It consists of three layers…a chocolate cake base, a whipped chocolate truffle in the middle, and a chocolate glaze on top. Phew! The actual cake will use 142 g of fresh milled flour. There is a lot of chocolate in this recipe…how can it disappoint. I will use my 9…

What a fun weekend of baking! I started off the day making my new English muffin recipe and it DID NOT disappoint. I am so happy with it. I finally got the flour and active sourdough ratio figured out. More importantly, I found an English muffin pan with a lid that baked the muffins perfectly. No cast iron pan needed. Here’s the recipe I came up with: 🌾 Fresh-Milled Sourdough English Muffins Yields: 10–12 muffins Prep time: 20 min hands-on Fermentation time: 8–12 hr (overnight) Cook time: 15–20 min ⸻ 🥣 Ingredients For the dough • 1 cup (240 g)…

To start our bake week, we’ll do a sourdough blueberry buckle. What’s a buckle? It’s a streusel topped coffee cake that is moist and delicious. It will have plump and juicy blueberries and a subtle sourdough tang. This cake will use 150g of active starter. I will use 200g of fresh milled flour for the cake batter and 50g of fresh milled flour for the streusel topping. The cake batter calls for 150g of milk. I’ll likely add 1/4c more milk to account for the switch from AP to fresh milled flour. Next, we’ll do a sourdough discard breakfast pocket.…

The week’s bakes were quick, painless, and yummy! To start, I took about 20 minutes to make some chocolate chunk sourdough muffins. I had some chocolate chunks on hand from my Thrive order and they worked perfectly. I also used my USA pan muffin pan and these babies popped right out clean and easy. If ever in a pinch for time, these muffins are a great option. Plus, they taste really good. I used 170g of fresh milled flour, 200g of my discard, and about 70g of raw whole milk instead of the 60g the recipe called for. This extra…