Living in Florida with heat and humidity it's been a struggle this summer. I was over fermenting or under because I was afraid of overfermmenting. My bulk fermentation takes only 4 hours in a 77 F kitchen.

You came to The Bread & Butter Way because you want to make bread. Maybe you have flour in the pantry, a starter in the fridge, or recipes and videos saved for “someday.” But life gets full, the kitchen gets busy, and bread keeps getting pushed back. That is why we are doing "Make Room to Try" next week. From Monday, October 5, 2026 through Friday, October 9, 2026 I will share one small, practical invitation each day, right here inside this free community. This is not a full bread course. It is not a kitchen makeover. It is not five days of baking. You do not need a perfect kitchen, an active starter, special tools, extra money to spend, or a free afternoon. We are simply going to take the pressure off, make a little room for bread in real life, and take one small step at a time. Over the five days, you will make a little space for bread, gather what you already have, choose one clear path, and decide on a realistic next bread step. Because I am a firm believer that bread should fit your life, not take it over. If you are planning to join us, comment “I’m in” below as your little promise to yourself to come back here each day next week for one small bread step. I’ll be here cheering you on. Be sure to turn on your community notifications so you do not miss the daily invitation. Day 1 begins Monday, October 5. I’m so glad you are here. Sandra

What milling grinder do you use and how would you rate it? Where did you purchase? Pros and Cons. Why do you mill? What grains do you mill? Anything else I should know? Thank you.