Your Best Baking Starts Here

Featured posts

Tips and Techniques

Bulk fermentation, explained

Building strength, volume, and flavor


How to make a simple hearth bread

Crusty, chewy — and easily done

Bill and Carl Mai in Kansas

Where our white whole wheat flour starts

Better flour starts at the very beginning: on the farm

Two bowls of brown sugar, light and dark
Tips and Techniques

"What can I substitute for brown sugar?"

Some straightforward advice

Three cast iron pan pizzas being topped with different ingredients

Pizza for every season

Topping inspiration for your favorite pizza

Naturally leavened sourdough bread made with yeast water in place of standard sourdough starter, sliced open and set on a wooden table.
Tips and Techniques

Baking bread with a yeast water starter

Can fruit successfully stand in for flour?

A loaf of gluten-free sandwich bread, sliced on a bread board with a box of gluten-free flour in the background
Tips and Techniques

Gluten-free yeast baking

Which flour should you use?

Scone Baking Guide
Video Tutorial

Scone Baking Guide

Get the guide