The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

milling corn

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loydb's picture
loydb

I broke out the metal 'stones' for my Retsel and made cornbread tonight. The corn was organic blue corn from Heartland Mill. The wheat flour in the recipe was a mixture of hard red and hard white wheat from Pleasant Hill. These, plus some butter and jam, were all we needed for dinner tonight.




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