The King's Roost

05/04/2026

Happy Mother's Day! If you identify as a mom to anyone or anything and you've taken my sourdough class, I'd absolutely love to hear from you! Are you still making the bread you learned in class? Did you start milling at home? How has your family responded? Has it changed your life in any way? Please tell me your story in the comments!

04/29/2026

Spots still open in my bread class this weekend. Learn not just sourdough, but fresh milling. Learn how and why sifting and instant yeast created the ultra processed modern industrial bread mess we're stuck with today. I'll teach you how to turn a handful of locally grown grains into a more digestible and lower glycemic bread our ancestors would be proud of.

04/29/2026

Bread class this weekend - sushi class this thursday- https://mailchi.mp/3d8f29e12d0c/the-homemade-flour-hack-you-dont-know-yet-8336028

04/20/2026

The homemade flour hack you might be able to use today... - https://mailchi.mp/344c91be759f/the-homemade-flour-hack-you-dont-know-yet New sourdough class sessions are up for May!

03/28/2026

Just dreamy getting to bake outside for my family and neighbors on a warm summer night in the middle of March. Doesn't get any better than this. Thanks for hooking me up with this amazing oven.

03/10/2026

Whoa whoa whoa... open 7 days a week? - https://mailchi.mp/a0a46fcaf51c/one-summer-bread-class-added-8335139

03/04/2026

It's hard to find a mill these days. You know I'm all about home milling so I'm exploring other options for us because I can't get mills right now and I believe that shouldn't stop us from making the best fmf bread we can! So I milled in a couple blenders you might have at home (or at least aren't back ordered everywhere) with shockingly impressive results. First loaf video is blendtec and second is vitamix, both loaves went into the house bread slicer and no one was the wiser. Blending is faster than the stone mills and the bread was just as good even though it felt like the flour was slightly less fine. To be fair, this is the very first loaf I ever milled in a Blendtec, so I think i can do better. Has anyone else used a blender for grains? Please share your experiences in the comments, as I want to start carrying the best alternative alongside the Mockmills.

02/20/2026

One of the challenges of using fresh milled flour is variability. I've been using this wonderful central white grain from Nate Siemens at Storybook Farms (aka Fat Uncle Farms). The grain was grown in 2 different fields and got different amounts of water. One field produced a grain with 17.6% protein and the other didn't, so i had to adjust the hydration down to compensate. Same grain, same season, different field. So, I had to reduce the water by 40 grams to get a similar result. It's all part of the fun and totally worth getting a curveball once in a while.

02/04/2026

Once in a while the stars line up and i get a nice rise out of all the loaves! As always, 100% fresh milled flour. The grains are from Nate over at Story Book Farms (aka Fat Uncle Farms) the two on top are their central white and the other two are the joaquin oro. Can't wait to cut into these! Both 80% hydration. Baked in my new pico plus thanks to kate over .

01/23/2026

01/11/2026

New classes added, and come join my online bread class! https://mailchi.mp/05be303d3089/one-summer-bread-class-added-8334390