Breads & Sourdough
A Dense Rye Loaf With No Added Sugar, Made With Fresh-Milled Rye
A 100% wholegrain rye tin loaf raised by a rye sour, with no added sugar. Why rye needs the acid, how fine to mill it, and why you wait a day to cut it.
A High-Fibre Seed Loaf You Can Make in One Bowl
A no-knead seed loaf made with fresh-milled wholemeal, four seeds and one bowl. About 4 g of fibre a slice, with the sums shown and the South African high-fibre threshold explained.
How to Get Your Family onto Whole-Grain Bread (Without a Fight)
A step-by-step way to move a household from white bread to 100% fresh-milled flour in about two months, plus a soft 50/50 lunchbox roll recipe that children actually finish.
How to Start a Sourdough Starter With Fresh-Milled Flour
A day-by-day method for a sourdough starter made from home-milled rye or wholewheat, with feeding ratios, South African kitchen temperatures and fixes for the day-4 stall.
The Everyday Fresh-Milled Sandwich Loaf That Isn’t a Brick
A 100% freshly milled wholewheat tin loaf that is genuinely soft, made with yeast in about four hours. The scald is what stops it being a brick.
Your First Loaf With Fresh-Milled Flour: The 70/30 Recipe
Start with 70% freshly milled whole grain and 30% white bread flour. The full recipe, timings, what the dough should feel like at each stage, and how to fix the usual failures.
