My best whole-grain breads This past week, I've been testing whole-grain flour in a few new ways, and it's got me thinking: this week's newsletter should follow suit! So this week, it’s all whole grains. Not every loaf is 100% whole wheat, but the flavor and nutrition are front and center in each one. Plus a few freshly milled loaves, if that’s your thing too. But first! I wanted to share a pizza I made in my home oven. Read on! In this week's newsletter: Recipes: 90 Rye; 100% Whole Wheat;...

Why I love pumpkin (in bread) Pumpkin bread isn't about flavor; at least, that's not its main point. It's about what the puree does to the dough: it hydrates like water but tenderizes it like butter, leaving a soft, golden crumb. And I always opt for canned pumpkin puree for baking for a few reasons: It's easy It's consistent It's widely available The color alone is worth it, I think, that saffron-orange you can see on the outside, and certainly when you're pulling rolls apart with a cotton...

How I make the softest sourdough pretzels The calendar says it's fall, and finally, the Southwest seems to agree. This week it's rained just about every day, and I'm reveling in that cool breeze and petrichor (what a lovely word, isn't it?) on the wind. Usually, we wait until October for this. Naturally, I've been baking fall things, starting with my sourdough pretzel, a fav of mine for this time of year. (In fact, watch me make these pretzels in my latest Reel.) I love these pretzels for...