I have not stopped using my Mockmill grinder since it arrived in the mail. My first project using freshly ground Sonora wheat berries was a delectable version of the New York Times plum torte. My second project didn’t turn out as well as the torte. Here I was in possession of two incredible gifts: the Mockmill grinder and sour dough starter from Karen of Karen’s Kitchen … [Read more...]
Stout Rye Bread
The cool weather and my big new kitchen have ignited my urge to bake and fill the house with aromatic warmth. And one of the first things I want to bake is bread—rye bread made with a very dark stout. Of course I looked for the recipe I used to make in my bakery, alas no luck. So I called my mom and asked if she could snap a photo of the recipe card and text me. … [Read more...]
