Journal
From the bench
Fermentation notes, the milling, and the odd argument about hydration — written between bakes.
- The mill
Milling our own, three mornings a week
Stone-milled flour goes stale faster than most people think. That's the whole reason we grind our own — and why the Thursday loaf tastes of more than wheat.
- Fermentation
Why the crumb opens
An open crumb isn't luck. It's gas, and the gas is a record of how the dough was fermented — which is why you can read a loaf by its holes.