Whole grain baking
that fits real life.
You don’t have to be a master baker to use whole grains in creative ways that the whole family will love. In this issue, you'll learn:
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The simple how and why of soaking wheat flour
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Clear differences between soaking, sprouting, and sourdough
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Creative ways to use whole wheat berries
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Step-by-step recipes for muffins, pizza dough, crackers, and more
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Flavor charts to mix and match what’s in your pantry
Whether you’re scooping wheat from a big bucket or just figuring out what to do with those dusty berries in your pantry, you’re choosing confidence, creativity, and nourishment—one joyful step at a time.
