Three Things We Still Can't Make Well — A Letter About What We Won't Fake
Miklos names the three products our mill has tried and failed to get right, and the shortcuts that would have fixed them overnight. An honest list of failures tells you...
Articles
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We Found Our Sorghum in a Field Grown for Birdseed
Two villages from our mill, a grower was selling beautiful white sorghum as animal feed. This is the story of the drive out, the awkward conversation, and the eighteen months...
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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.
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The Enzyme That Makes Pea Flour Taste Like Peas
That green, grassy note in legume flours isn't the pea — it's lipoxygenase turning fat into hexanal the second water hits. Here's the mechanism, and the four levers (heat, acid,...
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160 Microns: The Number That Decides Whether Your Crumb Feels Sandy
Grit in gluten-free baking is almost never the recipe's fault — it's particle size. Here's how fineness of grind changes water absorption, crumb feel and even how sweet a bake...
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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...
