Fresh-Baked Bread

Our 30-year old Retsel grain grinder gave up the ghost, so we got a new Wondermill grinder and this is Lesley’s first loaf. We buy organic hard red wheat berries in 50 lb. sacks and grind into flour just before baking. The secret to wonderful food, with any cuisine, anywhere, is F-R-E-S-H!

About Lloyd Kahn

Lloyd Kahn started building his own home in the early '60s and went on to publish books showing homeowners how they could build their own homes with their own hands. He got his start in publishing by working as the shelter editor of the Whole Earth Catalog with Stewart Brand in the late '60s. He has since authored six highly-graphic books on homemade building, all of which are interrelated. The books, "The Shelter Library Of Building Books," include Shelter, Shelter II (1978), Home Work (2004), Builders of the Pacific Coast (2008), Tiny Homes (2012), and Tiny Homes on the Move (2014). Lloyd operates from Northern California studio built of recycled lumber, set in the midst of a vegetable garden, and hooked into the world via five Mac computers. You can check out videos (one with over 450,000 views) on Lloyd by doing a search on YouTube:

One Response to Fresh-Baked Bread

  1. I used to have a Corona hand grinder. It made bread baking a test of strength. Still regularly make it, but now with organic pre-ground flour, which just isn't the same.
    Where to get the 50lb berries?

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