Texas Pure Milling's baking tips and tricks blog

April 16, 2018

Rye Bread Basics

What do you think of when we say, "rye bread"?  For most "middle of the road" Americans, it is a dark brown almost black bread with a light texture. True real Volkornbrot (the German stuff) is heavy and must be cut very thin. It takes almost 6 days from...

April 10, 2018

Why No-Knead?

 No-knead Artisan bread is something that has become one of the most popular past-times in the baking world. Why? Because it is almost magic! After a hundred years of hearing how good bread needed to be kneaded for an extensive amount of time, the concept...

April 2, 2018

The Advent of Sourdough

Sourdough leavening is as old as the rocks. It has been around for over a millennium.  How do you think it started? Maybe someone ages ago decided they didn't like the heavy rock bread. Was it an accident from dough left out too long? Probably. F...

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This Week's
Featured Recipe

Easy Freezer Oven-rise Pizza Dough

June 5, 2020

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