When I first started baking with fresh milled flour, I didn’t want artisan boules. I wanted sandwich bread. Soft. Sliceable. Toastable. Something my family would actually eat without commentary. After quite a bit of experimenting (and a few dense loaves), this is the recipe I wish I had started with. It’s simple.It’s forgiving.And it works. … Continue reading The Best Beginner Bread Recipe for Fresh Milled Flour (Soft & Reliable)