There are many ways to make yogurt, but in a working kitchen, what matters most is how it behaves once it’s made. In this lesson, we use two methods:– a purchased starter culture– and a spoonful from a previous batch (what I call my kitchen culture) Both are reliable. Both will give you yogurt. But they do not give you the same yogurt. Why This Matters If you only ever follow recipes, this difference can be easy to miss. But once you begin making yogurt regularly, you’ll noti

My Basic Straight Dough (Bread Baking 102) There are a lot of bread recipes in the world, but this one is a true kitchen workhorse . This straight dough is the recipe I reach for when I want beautiful, honest bread without complication . It’s simple, flexible, and incredibly reliable. With one batch of dough you can bake a lovely rustic boule and two demi-baguettes — perfect for dinner, sandwiches, or just tearing into while it’s still warm. If you’re new to bread baking, thi

Why Fresh Grain Makes Better Bread (and How to Get Started) There is something deeply satisfying about baking bread from freshly milled grain. The aroma alone tells you that something special is happening in your kitchen. Instead of flour that may have been milled months ago, freshly ground grain brings life, flavor, and nutrition directly into your dough. For many bakers, however, the first attempt at baking with freshly milled flour can be frustrating. Loaves may come out d

Tools for Freshly Milled Flour Before we bake our first loaf in the Freshly Milled Flour Series , it’s important to talk about the tools that make whole grain baking successful. Freshly milled flour behaves very differently from store-bought flour. Because the bran and germ are still present, it absorbs more liquid, develops gluten differently, and can place greater demands on mixers and equipment. The right tools make the entire process easier and help produce flavorful, wel