MILL YOUR FLOUR:

• Mill your soft white wheat berries to a fine flour

IN ONE BOWL:

• Mix together with a whisk your fresh-milled flour and ½ of your sugar (¾ cup)

BEATING YOUR EGG WHITES:

• Beat your Egg Whites until they are frothy.
• Add your cream of tartar and your salt
• Beat until these ingredients are fully incorporated.
• Slowly add the remaining ¾ cup of sugar while the mixture continues to beat on medium speed.
• Now that your sugar is all incorporated, beat your egg white mixture on high until the egg whites get to soft peaks and have soft waves. When you pull your beater out the egg whites should droop back down rather than have firm peaks.
  

ADD YOUR FLAVORS:

• Add your vanilla and almond extract and whisk them into your egg whites.

FOLD IN YOUR FLOUR:

• Sprinkle in a little bit of your flour and then whisk your flour in gently. This should not be a strong whisking motion rather it should be a folding over motion. Repeat this process until all of your flour is incorporated.

TRANSFER YOUR BATTER TO PAN:

• Transfer your batter to an ungreased tube pan and spread it out with a spatula.
  
• Preheat the oven to 325 degrees Fahrenheit.
• Allow the cake to sit on the counter for 15 minutes so that the bran has time to absorb the liquids.

BAKE:

• Bake your cake at 325 degrees Fahrenheit for 1 hour.
• Remove the cake from the oven. It should be slightly dry on top and a toothpick inserted should come out clean.

COOL THE CAKE:

• Invert your cake onto a glass to allow to cool completely.
  
• Once the cake has completely cooled, use an icing knife to go around the outside edges and center of the tube pan to get the cake to release. Invert the cake onto a cake pan.
  

NOTES:

• This cake is excellent on it's own or served with strawberries and whipped cream or ice cream and strawberries.

• Preheat the oven to 350 degrees Fahrenheit.
• Mill your wheat berries into a fine flour.
• Mix together in the mixer all of the ingreditents until incorporated.
• Let the dough sit on the counter for 15 minutes. This will allow the fresh milled flour to absorb the liquid before you move onto rolling them out.
  
• Transfer to a silicone mat and roll out to approximately ¼ inch thick. I do not use additional flour when I am rolling these out. Cut dough into bone shapes or any other shape you have on hand. Transfer cut out shapes to a cookie sheet for baking and continue to re-roll scraps until all of the bones are cut out and on your baking sheet.
  
• Bake the bones for 14-16 minutes until slightly brown on the edges. Turn off the oven and allow them to remain in the oven to crisp up for another 30 minutes. After 30 minutes, remove them from the oven and allow them to cool completely.
  

MILL/FLAKE:

• Mill your soft white wheat berries into a fine flour and set aside.
  
• Flake your oat groats and set aside.
  

MIX COOKIE DOUGH:

• Cream together the butter and sugars in the mixer.
  
• Add 2 eggs and vanilla to the mixer and mix until the light and fluffy.
  
• Add the salt, cinnamon, and baking soda to your mixer and mix until incorporated.
• Add your fresh-milled flour and fresh-flaked oats to the mixture and stir until combined.
  
• Add your butterscotch chips and mix them in by hand with a spatula.
  
• Scoop the dough into dough balls. If you are going to bake immediately, preheat your oven to 375 degrees Fahrenheit and allow the cookies to sit on the counter for at least 15 minutes. This will allow the fresh-milled flour to absorb liquids. You can also scoop these and freeze them to bake later when you want to be able to have these warm whenever you want them.
  

BAKE:

• Bake the cookies on a cookie sheet with parchment paper at 375 degrees Fahrenheit for 10-11 minutes. The cookies will be very soft and gooey when they come out of the oven, but will set up as they cool.
  

• Mill your wheat berries to a fine fresh-milled flour

MAKING THE CAKE BATTER:

• Mix together the fresh-milled flour, sugar, cacoa powder, baking powder, baking soda, and salt in a bowl.
• Add in milk, avocado oil, eggs, vanilla extract, almond extract, hot water, and can of cherry pie filling. Stir until combined and no dry flour is present. I usually mix this by hand so you don't overwork it.
• Grease a 9×13 pan with avocado spray and spread batter evenly into the pan.

BAKING THE CAKE:

• Preheat the oven to 350 degrees.
• Let the batter sit on the counter in the pan while the oven preheats or for at least 15 minutes. This allows time for the fresh-milled flour to absorb the liquids.
• Bake the cake in the center of the oven for 60 minutes. A toothpick will come out fairly clean when inserted into the center of the cake.
  

MAKING THE ICING:

• While the cake is cooling, make your icing.
• In a medium saucepan, add 1 c. of sugar, 5 tablespoon unsalted butter, ⅓ c. milk, and 1 cup milk chocolate chips and mix together.
• Bring icing mixture to a rapid boil over .medium high heat stirring constantly. Once at a rapid boil, allow it to continue to boil for 1 minute. After the 1 minute, remove it from the heat.
  
• Let the icing cool slightly before pouring onto the cake. If you allow it to cool a little too much, you can return it to the heat to loosen it up so it pours smoothly onto the cake. Make sure to give it a stir before you begin to pour it on your cake. Spread it out evenly over the entire surface of the cake.
  
• Enjoy this cake warm or cold. It's delicous either way!
  

PREPARE:

• Preheat your oven to 325 degrees Fahrenheit.
• Mill your wheat berries and set them aside.
• Measure out all of your ingredients if you like or you can measure as you go.
  

BUTTER AND SUGAR HEATING:

• Place the butter in a microwave safe bowl big enough to mix all of your ingredients in like a 2 Qt batter bowl.
• Microwave your butter until it is almost melted (30-60 seconds).
  
• Add your organic cane sugar to your butter and use a whisk to combine it.
  
• Microwave your sugar and butter mixture for 2 minutes until it is nice and bubbly.
  
• Place your bowl on a hot pad and let it cool off slightly.
  

ADDING YOUR INGREDIENTS:

• Add 2 eggs to the sugar and butter mixture and whisk to combine.
  
• Add your cocoa powder and mix until incorporated.
  
• Add your sourdough discard, Soft white fresh-milled flour, baking soda, cornstarch, and kosher salt and using a spatula mix until it is all incorporated.
• Stir in 110 g of your chocolate chips leaving a handful or approximately 32g for the top.
  
• Spray an 8×8 glass pan with avocado oil spray.
  
• Transfer your batter to the pan and spread it out. Add the remaining chocolate chips to the top for garnish.
  

BAKING:

• Bake the brownies in a 325 degree Fahrenheit oven for 30 minutes. Brownies continue to bake as they cool so be careful not to overbake them. They should be gooey when you take them out of the oven and a toothpick will not come out clean.
  

COOLING:

• Allow the brownies to cool then slice them and enjoy!
  

• Mill your wheat berries. You can mill them all together or mill 35g of hard wheat separately for the Tangzhong.
  

MAKE THE TANGZHONG:

• Put your whole milk in a pot or glass bowl and add 35g of the fresh-milled flour into your milk. (I use hard white if I do it separately rather than pulling from the entire recipe's fresh-milled flour).
• You can either heat the Tangzhong mixture on the stove stirring constantly or microwave it in 30 second increments stirring in-between. In the microwave, this usually takes 3 rounds of 30 seconds unless you are doubling then it can take longer. Whether you do the Tangzhong in the microwave of the stove, heat it till it is 150 degrees Fahrenheit. Once the mixture reaches 150 degrees Fahrenheit, set it aside and cover it loosely.
  

AUTOLYSE:

• In your mixer, add the water, remaining fresh-milled flour, and the flaxseed meal. Mix until all ingredients are wet and you do not see any dry flour. Cover and let both the Tangzhong and mixer ingredients autolyse for 1 hour. This also gives the Tangzhong time to cool down.
  

SET REMAINDER OF INGREDIENTS ASIDE:

• Cube your butter into pieces and set it aside.
• Measure and set aside your salt and honey.
• I usually put my sourdough starter with the butter, salt, and honey so that I remember that I have to add it as well, but I do not measure it until the autolyse period is over.
  

MIX YOUR DOUGH:

• After the 1 hour autolyse period, mix in the Tangzhong until incorporated.
• Add in your salt, sourdough starter, and honey to the mixer. Mix everything until it is combined. Add in your butter as the last addition. Allow to knead in your mixer until it is stretchy and has a windowpane when you gently pull it up and apart. This usually takes about 8-9 minutes in my Bosch. You can start watching it around the 5-7 minute mark and go minute by minute. If the dough immediately tears, give it another minute or so. If you are using a Kitchen Aid, this will take considerably longer.
  

BULK FERMENTATION:

• Once your dough reaches windowpane, transfer the dough into a straight sided container like a 6L Cambro.
• After 1 hour of bulk fermentation, it can help to do a couple of stretch and folds or coil and folds 30 minutes apart. Doing stretch and folds or coil and folds is completely optional. I have successfully made this receipe without them. I feel it helps promote a more even bulk fermentation. One will certainly help, but 2-3 is plenty. Add whatever you haev time for.
• You are watching for the dough to doubled in size. A single loaf of this usually starts at 1.5L and bulk fermentation ends at 3L. I mark my starting point with a dry erase or chalk marker as well as my goal line.
  
• Butter the inside of the pan and lid of your Pullman 13 Loaf Pan.
  

SHAPING:

• After the dough has doubled in size, dump the dough onto the countertop gently shaking it and stretching it into a rectangle just slightly narrower than the width of your Pullman 13 pan. Once you have a rectangle, you are going to roll it up tightly pulling the roll back to tighten it up as you go. Once you have it in a long log, you are going to pinch it of to close it up.
  
• Transfer the dough to your Pullman 13 Loaf pan with the seam side down.
  

SECOND RISE:

• Cover your loaf pan with plastic wrap so you can see the rise and keep an eye on it leaving the lid sitting to the side.
  
• Allow the loaf to rise to just about 1" from the top of the pan on the sides. You want to let it rise until when you slide the lid on the pan, it just brushes the center of the loaf. Don't be nervous if the center touches. This will insure that you get perfectly square slices of bread.
  

BAKING:

• When you see that the loaf is getting close to baking time, preheat your oven to 375 degrees Fahrenheit. Once the oven is preheated, remove the plastic wrap and slide the lid onto your pan.
  
• Bake the loaf with the lid on for 45-47 minutes till it reaches an internal temperature of 208-210 degrees Fahrenheit. I typically check it around the 45 minute mark and have to bake it for 1-2 minutes more. Your oven may vary.
  
• Be sure the loaf has an internal temperature of 208-210 degrees then remove the lid.
  

COOLING:

• Using hot pads, carefully flip the loaf out onto a cutting board or cooling rack. Allow the loaf to cool completely before slicing.
  
• Once the loaf has cooled completely, slice it. We tend to freeze the bread with smaller freezer bags of 4 slices placed into a larger 2 gallon zip lock bag so that we can pull only a few slices out at a time.
  

• Mill your wheat berries to a fine flour
  167 g Hard white wheat berries, 167 g Hard red wheat berries, 166 g Spelt whole berries
  
• Take 100g of the fresh-milled flour and put it in a separate bowl
• Boil 100g of water and pour over the 100g and mix until all the flour is incorporated. This is scalding a portion of the flour. Do not skip this step.
  
• Add the remaining 290g of water to your mixer with the remaining fresh-milled flour and mix until all of the flour is incorporated.
  
• Loosely cover both mixtures and let them autolyse for 1 hour. Do not skip the autolyse period!
• Measuring your salt in a small bowl to remind you to put it in.
  10 g salt
  
• After the 1 hour has passed, measure your sourdough starter.
  100 g Sourdough starter at peak
  
• Add the sourdough starter and salt to the mixer as well as your scalded dough ball and mix until incorporated.
  
• Then, knead until it is stretchy and you get a bit of a windowpane. This usually takes me 7-8 minutes in the Bosch Universal Plus. It's ok if it tears a little but stretch gently. If it tears immediately, give it another minute. If you are using a Kitchen Aid mixer, this will take considerably longer.
  
• Transfer the dough into a straight sided container with markings so you can see the percentage of rise.
  
• Take the temperature of the dough and make a note of it. Temperature affects how quickly the dough will rise and how quickly it will cool off with the overnight cold proof step. I highly suggest that you read and then download and print the chart I have referenced in the notes section of this recipe. We will not be going based on a bulk fermentation time, but rather a percentage. Your goal percentage will vary by season, house temperature, water temperature, etc. If it is really cold in your house, you can get a seedling mat relatively inexpensively to put under your dough to keep it warm.
  
• Once the dough reaches your goal bulk fermentation percentage, it should have bubbles all the way through the dough and you are ready to proceed with shaping your loaves.
  
• Dump your dough out onto your counter. I have quartz and can usually do this without adding additional flour, oil, or water. It is best not to dust your counter with flour at this stage. Gently pre-shape your dough into a ball and cover. Allow it to rest for 20 minutes.
  
• After your rest period is over, you will want to do your final shaping. Gently stretch the dough out.
  
• fold it over like an envelope
  
• Now roll it up.
  
• Next do a couple of pulls toward you with both hands to tighten up the surface and give it some tension.
  
• Lightly dust your banneton with rice flour and transfer your dough ball into the banneton with the seam up then cover them. I use a food grade plastic cover that have an elastic band in them. They look somewhat like a shower cap. After covering, let your dough rest for 20 minutes.
  
• After the 20 minutes of resting has passed, place your banneton in the fridge overnight. I usually cold proof my dough in the fridge for 12 hours minimum. I have even sucessfully done longer.
• When you are ready to bake your bread, place your dutch oven with the lid on in your oven. Preheat your oven to 475 degrees Fahrenheit.
• Once the oven is preheated, place a silicone bread sling or parchment paper down on the counter and lightly dust it with rice flour. Take your banneton out of the fridge and remove the covering. Place the bread sling upside down on the top of your banneton and invert it to transfer your dough to the bread sling.
• Score your bread. A simple score is to cut down the middle on both sides creating 4 sections on a round loaf. Otherwise, you will want to score with your lame horizontal with the countertop and make one quick motion from the top right down to the bottom right of the bread. This allows the bread room to expand in the oven.
  
• Spray the top of your loaves with water (I use a hair mister that I bought specifically for that and keep it with my sourdough supplies). Then dust a little additional rice flour on top.
• Remove the dutch oven from your oven USING OVEN MITS. It will be very hot. Remove the lid. Transfer your bread to the dutch oven with caution so you do not touch it. That's one of the reasons I love the bread slings. Tuck the bread sling ends onto the loaf and close the lid.
• Transfer the dutch oven into the oven with caution since it will be very hot. Set a timer for 7 minutes.
• Remove the dutch oven from the oven, take the lid off, and retrace your expansion score. This will allow the bread to open up slightly more. Then put the lid back on. Do this and put it back in the oven. Set a timer for 28 minutes.
  
• When the timer goes off, reduce the oven temperature to 450 degrees. Remove the dutch oven from the oven and take the lids off. Then, put the bread back into the oven. Set a timer for 10 minutes to bake the bread with the lid off.
  
• When the timer goes off, take the dutch oven out of the oven.
  
• Check that the internal temperature of your bread is around 208-210 degrees to insure that it is cooked completely. If it is not, you may need to put it back in for another minute or so until it reaches that temperature window.
  
• Turn off the oven and then transfer the bread with the bread sling to a cooling rack or butcher block to cool completely,. I pull the bread slings out and push the bread to the side so that I can go ahead and wash them.
• Allow the bread to cool COMPLETELY before you slice into it! It can be very tempting to slice into warm bread, but it will make it slightly gummy and not last as long.
  
• Once your bread has cooled off completely, you can slice and enjoy.
  

• Mill your wheat berries to a fine flour
  334 g Hard white wheat berries, 333 g Hard red wheat berries, 333 g Spelt whole berries
  
• Take 200g of the fresh-milled flour and put it in a separate bowl
• Boil 200g of water and pour over the 200g and mix until all the flour is incorporated. This is scalding a portion of the flour. Do not skip this step.
  
• Add the remaining 580g of water to your mixer with the remaining fresh-milled flour and mix until all of the flour is incorporated.
  
• Loosely cover both mixtures and let them autolyse for 1 hour. Do not skip the autolyse period!
• Measuring your salt in a small bowl to remind you to put it in.
  20 g salt
  
• After the 1 hour has passed, measure your sourdough starter.
  200 g Sourdough starter at peak
  
• Add the sourdough starter and salt to the mixer as well as your scalded dough ball and mix until incorporated.
  
• Then, knead until it is stretchy and you get a bit of a windowpane. This usually takes me 7-8 minutes in the Bosch Universal Plus. It's ok if it tears a little but stretch gently. If it tears immediately, give it another minute. If you are using a Kitchen Aid mixer, this will take considerably longer.
  
• Transfer the dough into a straight sided container with markings so you can see the percentage of rise.
  
• Take the temperature of the dough and make a note of it. Temperature affects how quickly the dough will rise and how quickly it will cool off with the overnight cold proof step. I highly suggest that you read and then download and print the chart I have referenced in the notes section of this recipe. We will not be going based on a bulk fermentation time, but rather a percentage. Your goal percentage will vary by season, house temperature, water temperature, etc. If it is really cold in your house, you can get a seedling mat relatively inexpensively to put under your dough to keep it warm.
  
• Once the dough reaches your goal bulk fermentation percentage, it should have bubbles all the way through the dough and you are ready to proceed with shaping your loaves.
  
• Dump your dough out onto your counter. I have quartz and can usually do this without adding additional flour, oil, or water. It is best not to dust your counter with flour at this stage. Dump the dough onto your counter and split it into 2. Gently pre-shape the two equal dough sections into balls and cover. Allow them to rest for 20 minutes.
  
• After your rest period is over, you will want to do your final shaping. You will do the shaping for one dough ball and then repeat and do it for the other one. On the first dough ball, gently stretch the dough out.
  
• fold it over like an envelope
  
• Now roll it up.
  
• Next do a couple of pulls toward you with both hands to tighten up the surface and give it some tension.
  
• Lightly dust your bannetons with rice flour and transfer your dough balls into the banneton with the seam up then cover them. I use food grade plastic covers that have an elastic band in them. They look somewhat like a shower cap. After covering, let your dough rest for 20 minutes.
  
• After the 20 minutes of resting has passed, place your banneton in the fridge overnight. I usually cold proof my dough in the fridge for 12 hours minimum. I have even sucessfully done longer.
• When you are ready to bake your bread, place your dutch oven with the lid on in your oven. Preheat your oven to 475 degrees Fahrenheit.
• Once the oven is preheated, place a silicone bread sling or parchment paper down on the counter and lightly dust it with rice flour. Take your banneton out of the fridge and remove the covering. Place the bread sling upside down on the top of your banneton and invert it to transfer your dough to the bread sling.
• Score your bread. A simple score is to cut down the middle on both sides creating 4 sections on a round loaf. Otherwise, you will want to score with your lame horizontal with the countertop and make one quick motion from the top right down to the bottom right of the bread. This allows the bread room to expand in the oven.
  
• Spray the top of your loaves with water (I use a hair mister that I bought specifically for that and keep it with my sourdough supplies). Then dust a little additional rice flour on top.
• Remove the dutch oven from your oven USING OVEN MITS. It will be very hot. Remove the lid. Transfer your bread to the dutch oven with caution so you do not touch it. That's one of the reasons I love the bread slings. Tuck the bread sling ends onto the loaf and close the lid. Repeat for the other loaf.
• Transfer the dutch ovens into the oven with caution since they will be very hot. Set a timer for 7 minutes.
• Remove the dutch ovens from the oven, take the lid off, and retrace your expansion score. This will allow the bread to open up slightly more. Then put the lid back on. Do this on both loaves and put them back in the oven. Set a timer for 28 minutes.
  
• When the timer goes off, reduce the oven temperature to 450 degrees. Remove the dutch ovens from the oven and take the lids off. Then, put the bread back into the oven. Set a timer for 10 minutes to bake the bread with the lid off.
  
• When the timer goes off, take both dutch ovens out of the oven.
  
• Check that the internal temperature of your bread is around 208-210 degrees to insure that it is cooked completely. If it is not, you may need to put it back in for another minute or so until it reaches that temperature window.
  
• Turn off the oven and then transfer the bread with the bread sling to a cooling rack or butcher block to cool completely,. I pull the bread slings out and push the bread to the side so that I can go ahead and wash them.
• Allow the bread to cool COMPLETELY before you slice into it! It can be very tempting to slice into warm bread, but it will make it slightly gummy and not last as long.
  
• Once your bread has cooled off completely, you can slice and enjoy.