If you have a question about a substitution, ingredient or technique. I wanted to point out this feature inside the recipe pantry that some of you may not be aware of. Krusty has a working knowledge of every recipe that you're in.. You can ask him basic questions and he can walk you through it.. This doesn't take the place of me. But if I'm not available and you find yourself in a bind, you can always call on Krusty.

We're moving toward a fall series on ancient grains and fresh-milled flour, and I didn't want to sit on the pieces until everything's finished. So here's the first one. The Recipe Pantry now has a section built specifically for wholemeal flour and ancient grains, and there's a standalone page for it: https://recipepantry.app/fresh-milled If you're already milling your own wheat, this is for you. If you've been circling it and haven't pulled the trigger, it's for you too. Recipes written for the grain instead of modern wheat recipes with the flour swapped and fingers crossed. It's going to grow. I'm baking through these one at a time and adding as I go, so what's up there now is the start, not the finish. I'll get it into the classroom before the end of the day so it's easy to find. You can also pull it up in the Recipe Pantry by searching ancient grain. More on the fall series soon. Go look at the page and tell me what's missing. Henry⭐🔥

I told you I'd come back today with the details, and here they are. Use code 𝗔𝗖𝗔𝗗𝗘𝗠𝗬𝟮𝟲 𝗳𝗼𝗿 $𝟮𝟬 𝗼𝗳𝗳 at nutrimill.com/Academy26. That's twenty dollars off eligible NutriMill grain mills, Bosch mixers, and Magimix products. Our code, our community, active right now. I'm proud of this one. NutriMill didn't have to partner with a home baking community, and the fact that they did says something about where this room has gotten to. They sent me a Classic and a Bosch Universal Plus, both of which are on my counter earning their keep, and you're going to see plenty of both in the weeks ahead. A few things worth knowing. The Classic is an impact mill. Fast, reliable, and it makes beautiful flour. If you've been reading about stone versus impact and it's got you turned around, ask me below. I'll tell you which one fits how you actually bake, and if the answer is "wait and save your money," I'll tell you that too. The Bosch is the workhorse. Fourteen pounds of dough in one bowl, thirty-four dozen cookies in a batch, and it stands under eleven inches so it fits beneath a cabinet. Those numbers come off NutriMill's spec sheet, not off the top of my head. And there's more coming. This fall I'm building something on fresh-milled flour. Whole berry, bran and germ and all, taught properly from the ground up. I'm not putting dates on it yet because I want it right rather than rushed. Whole grain is where a lot of my attention goes between now and the holidays, so if fresh-milled has been on your mind, stay close. Questions about mills, mixers, grain, any of it, drop them below. That's what this room is for. 𝘐'𝘮 𝘢 𝘕𝘶𝘵𝘳𝘪𝘔𝘪𝘭𝘭 𝘱𝘢𝘳𝘵𝘯𝘦𝘳 𝘢𝘯𝘥 𝘦𝘢𝘳𝘯 𝘢 𝘤𝘰𝘮𝘮𝘪𝘴𝘴𝘪𝘰𝘯 𝘰𝘯 𝘰𝘳𝘥𝘦𝘳𝘴 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘮𝘺 𝘤𝘰𝘥𝘦 𝘵𝘩𝘢𝘵 𝘨𝘰 𝘳𝘪𝘨𝘩𝘵 𝘣𝘢𝘤𝘬 𝘪𝘯𝘵𝘰 𝘵𝘩𝘪𝘴 𝘤𝘰𝘮𝘮𝘶𝘯𝘪𝘵𝘺, 𝘢𝘵 𝘯𝘰 𝘦𝘹𝘵𝘳𝘢 𝘤𝘰𝘴𝘵 𝘵𝘰 𝘺𝘰𝘶. 𝘊𝘰𝘥𝘦 𝘢𝘱𝘱𝘭𝘪𝘦𝘴 𝘵𝘰 𝘦𝘭𝘪𝘨𝘪𝘣𝘭𝘦 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘴, 𝘰𝘯𝘦 𝘱𝘦𝘳 𝘰𝘳𝘥𝘦𝘳. Henry ⭐🔥

Say hello to @Teresa Andabaka, joining us all the way from Croatia, and @Doug M, who builds AI tools by trade and is now here to build better bread. That's what I love about this community. Bakers come from every corner of the world and every walk of life, and the dough doesn't care what you do for a living. It treats us all the same. Tereza, Doug, here's how to hit the ground running: Drop an intro in the comments below. Tell us where you're baking from, what you're working on right now, and what you want to get better at. Flat loaves, sticky dough, a starter that won't wake up, whatever it is, somebody here has fought that battle and won. Then head to the Classroom and start with Baker's Fundamentals if you're newer, or Sourdough Fundamentals if you've already got a starter going. And if you're around Saturday, the Bake-Along is the fastest way to feel at home here. You bake, we bake, everybody learns. One thing you'll figure out quick: this isn't a place where you post a photo and hope for likes. This is where bakers come not to get likes, but to get better. Perfection is not required. Progress is. Welcome aboard. Now go introduce yourselves.

She's got her eye on a grain mill. She bakes hard on weekends, sourdough loaves, focaccia, English muffins, the whole rotation. Her hesitation isn't the machine. It's that her family was raised on soft white store bread, and she's worried fresh milled flour will wreck recipes that already work. That's fair, and it deserves a real answer. The whole wheat flavor your family doesn't like is probably not wheat. It's old wheat. The germ carries oil, and that oil starts turning the minute the grain gets broken open. A bag on a store shelf has been sitting for months. That bitter, dusty, cardboard taste people call "whole wheat" is mostly rancidity. Fresh milled tastes sweet. Closer to cream of wheat than to anything in the health food aisle. Now the part that matters more than which mill you buy: get hard white wheat, not hard red. Red is the tannic, aggressive one. White wheat is mild and lighter in color, and a soft-bread family will barely notice it. Mill red first and you'll confirm every fear you've got, and that mill ends up in a closet. Don't touch your best loaf yet either. Start at 20 percent fresh milled and leave the rest of your flour alone. Bran drinks water slowly, so add a little more and let the dough sit 30 minutes before your first fold. It ferments faster too, so watch the dough, not the timer. Test it on focaccia and English muffins. Both are forgiving, and both hide a little grain flavor under salt, oil, and a hot griddle. If nobody at the table says anything, you're in. And if 20 percent still reads too wheaty down the road, you sift. Pull some of the bran back out and you've got high extraction flour with the germ still in it. Store-bought white can't give you that. Colleen, that's my answer. Everybody else milling at home, jump in and tell her what your family said the first week. Henry ⭐🔥 P.S. A few of you are going to read that and immediately ask what percentage to run and how much extra water to add. I built a tool for that. It's called The Mill. You pick the bake, tell it the result you're after, and it hands you the grain, the blend, the grind, how much water to hold back, and what to expect out of fermentation. Free, no login, and it works on your phone while you're standing at the counter with flour on your hands.