• 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.
  
• If you plan to bake your loaves with the lid on, you will want to allow the loaf to rise to just about 1" from the top of the pan on sides so that 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.
  
• If you plan to bake the loaves without the lid, let them rise until the top domes up just over the top of the pan.

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.
  
• This is what your loaves will look like if you did not bake with the lid on.
  
• 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.
  

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!
  

• Measure all of your ingredients
  
• Mill your wheat berries into a fine flour.
  
• Mix together milk, sourdough discard, baking powder, baking soda, granulated sugar, salt, avocado oil, and egg.
• Add your fresh-milled flour to your other ingredients and mix until completely combined. Be sure to get all of the flour at the bottom of the bowl, but be careful not to overmix.
• Leave the mixture sit until it begins to bubble while you preheat your griddle.
• Oil your skillet with avocado oil or butter and allow it to heat up at medium-low heat.
• Pour/ladle your batter onto the hot griddle. Cook until the batter bubbles on the top of the pancakes before flipping them over. Continue to cook the other side until golden brown and cooked through.
  
• Serve the pancakes warm with butter and syrup.
  

• 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.
  

• 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!