If your whole wheat bread isn’t rising the way you expected, you’re not alone. This is one of the most common (and frustrating) problems home bakers run into—especially when switching to whole wheat or fresh-milled flour. If your loaves are coming out dense or flat, you might also want to check out why is my […]
Why Does My Whole Wheat Bread Not Rise? (And How to Fix It) Read More »
Why Is My Whole Wheat Bread Dense? (And How to Fix It) If you’ve tried baking with whole wheat—or fresh milled flour—and ended up with a dense, heavy loaf… you’re not alone. This is probably the most common issue we hear about. The good news is it’s not random, and it’s usually fixable with a
Why Is My Whole Wheat Bread Dense? (And How to Fix It) Read More »
The main difference between fresh milled flour and store-bought flour is the presence of the living germ and bran. Commercial flour is processed to be shelf-stable, which involves removing the most nutritious parts of the grain to prevent spoilage. Freshly milled flour retains 100% of the grain’s vitamins, minerals, and healthy oils. What makes fresh
Fresh Milled Flour vs. Store-Bought: Why the Switch Matters for Your Health Read More »
Sourdough is one of those things that seems simple on the surface, flour, water, salt, time, but the moment you start asking questions, it gets deep fast. And one of the most common questions we hear at Kern River Milling is this: “Which flour should I actually be using?” It’s a great question. And the honest
What Type of Fresh-Milled Flour Should I Use When Making Sourdough? Read More »
If you’ve never heard of fresh-milled flour before, you’re not alone. Most of us grew up grabbing a bag of all-purpose from the grocery store and never thought twice about it. We certainly didn’t, until we learned what was actually missing from that bag. Once you understand what fresh-milled flour is and why it’s so
What Is Fresh-Milled Flour, And Why Should You Care? Read More »
The Search for True Nutrition: What Makes the “Best Whole Grains”? Everyone talks about eating more whole grain foods, but have you ever stopped to consider what that actually means? When you pick up a bag of “whole wheat” flour from your local grocery store, you expect it to be a powerhouse of nutrition—the building
Your guide to perfect measurements, whether you scoop or weigh. When it comes to baking, there are two camps: the measuring cup house and the scales and weights house. I happen to live firmly in the latter (read more about that here: Make Baking Faster, Cleaner, and Easier—With One Tool), but if you’re a traditional
Scooping vs. Weighing: A Guide to Measuring Fresh-Milled Flour Read More »
The Rise of Shelf-Stable Flour During the Industrial Revolution, millers discovered something big: By removing the bran and germ, flour could last months or years instead of days. This stripped-down “white flour” was soft, easy to ship, and perfect for mass production. It wasn’t long before this new flour became the standard. It filled shelves,
How Did We Get Here? Read More »