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.

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!
  

• Using the Dry Grains Vitamix container I blend the organic sugar to make it finer.
• Mix together the sugar and molasses until it is completely combined and there aren't big chunks of molasses.
• Cream together the butter into the sugar mixture using the mixer.
  
• Add the vanilla and eggs to the creamed mixture and beat till light and fluffy.
• Add the baking soda and salt and mix till combined.
• Finely mill the wheat berries and add to the mixer. Mix until combined and all the flour is incorporated.
• Add the chocolate chips and mix by hand.
  
• Ball the cookie dough with a cookie scoop. I tend to make these pretty large using a 3 Tablespoon Cookie Scoop. I put all of the cookie balls into a container and put them in the freezer.
  
• When you want some warm chocolate chip cookies, preheat the oven to 375 degrees Fahrenheit. Once the oven is preheated, take how ever many cookie dough balls out of the freezer that you want to make, and place them on a cookie sheet with either parchment paper or a silicone mat. Bake for 8-10 minutes depending on the size of your dough balls. With the scoop I use, I bake them for 10 minutes until they are golden.
  

• Measure and mill your wheat berries. You will mill the wheat berries to a coarse setting. (You can milled them directly into the pot to save dirty dishes, but I think it's best to heat the milk up first before adding the flour.)
  
• Heat 1 cup of milk on the stove till warm
• Add ¼ cup fresh-milled flour to warm milk and stir
  
• Continue to stir until it is the thickness you desire and then remove from the heat.
• Add a drizzle of Honey (approximately 1 Tbsp) plus a pinch of salt and stir till combined.
• Transfer to a bowl.
• Optional: You can sprinkle the top with cinnamon sugar, but don't stir it in.
  

• Mill your wheat berries
  
• Add 600g of Hard white fresh milled flour, 600g of Khorasan fresh milled flour, milk, eggs, and honey into mixer. Mix until combined. Cover and let autolyze for 30 minutes.
• After autolyze period is over, add sourdough starter and salt to mixer. Mix until combined. Knead until it is smooth, stretchy, and you can gently pull it out and get a bit of a windowpane.
• Transfer dough from the mixer into a straight sided container like a 6 qt Cambro so you can see the percentage of rise easily. Allow to bulk ferment until it rises about 70%. In the 6 qt Cambro, i let it rise till it is about at the 3.5 qt line.
• Refrigerated dough overnight in a sealed container. If you used a Cambro to bulk ferment, you can just put it in the refrigerator.
• In the morning, take the dough out of the refrigerator. Mill a small amount of flour to roll the english muffins in. Use a scale to make a 109-110g dough ball then rolling it in your bowl of fresh milled flour to coat. Set the dough ball on a cookie sheet with parchment or a silicone mat. Continue to ball and roll the english muffins in flour until you have approximately 22 dough balls additional additional avocado oil to the pan as needed. Cover the dough balls and let them double in size which will take another 2 hours or so depending on your house temperature.
• Once the english muffins have doubled in size, heat up a large skillet with a lid on the stovetop on medium low drizzling avocado oil in the pan to prevent them from sticking. Preheat the oven to 375 degrees Fahrenheit.
• Place as many english muffins in the pan that will fit, but you can still easily flip them. Cook 4 minutes covered then flip them over and cook an additional 4 minutes covered. Transfer the english muffins to a cookie sheet and finish cooking them in the oven at 375 degrees Fahrenheit. This usually takes me 4-6 minutes until they reach an internal temperature of 208-210 degrees Fahrenheit. Transfer to a cooling rack and continue the same procedure till all of the english muffins are baked.
• Enjoy!