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
  
• 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!