They Moved Whole Grains to the Bottom of the Pyramid. We Didn't Move the Mill.
Miklos on watching a dietary-guidelines graphic demote whole grains overnight — and the two times he let a trend change what we made, and regretted both.
Articles
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Sorghum, Before It Got Famous: Reading You the Label on Our Home-Made Sorghum Bread Mix
A line-by-line look at what sorghum actually does to crumb, crust and flavour in a gluten-free loaf — plus the honest bit: what it won't do, and why we're not...
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Why Gluten-Free Bread Goes Stale Overnight — It Isn't Drying Out, It's Retrogradation
Stale bread isn't bread losing water. It's starch molecules re-crystallising into a rigid lattice — and once you understand retrogradation, you can slow it right down with cooling, slicing, freezing...
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Why Every Brand Suddenly Has an Ancient Grain — And What's Happening Three Years Upstream
A shelf full of sorghum, millet and buckwheat didn't happen this year — it was decided in seed fields, acreage contracts and mill schedules years ago. Here's how the heritage-grain...
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The Grain Papers My Father Left Behind
Miklos opens the drawer of nearly 200 handwritten grain analysis papers his father kept — and explains why those old pages still decide what we mill today.
