Since the clock struck midnight on NYE 2025, I feel like I haven’t stopped sprinting. I don’t consider this good or bad. A positive neutral. Here’s a quick summary:

• Started HARD75 (Currently on Day 45/75)

• Learned Otzi cannot be legally used and changed cake mix name to Ollin

• Hired a designer to work on branding and packaging design

• Had my first branding photoshoot + headshots (thank you, Paul of Sobremesa Studios!)

• Started pastry school at Collin College

• Locked final recipes for the first two cake mix SKUs

• Had a fender bender that turned into a $3,000 mistake

• Designed a grain tasting workshop and only sold two tickets.

The last two points sting. None more so than not selling tickets. Around December of last year, Communion Coffee agreed to have me host a grain tasting. The first of its kind (as far as I know.)

I spent the better part of January preparing for the tasting and all in all, cost about ~$150 with (currently) no return on investment. Where did that money go?

• Hiring an illustrator to create a grain flavor wheel

• Buying folders for participants

• Purchasing reusable containers and table settings

• EGGS

• Preparing large batches of ingredients

All of this was in preparation to host a demo tasting ahead of the official one. I invited friends over and some came, others no-showed. That day, I was at my wit’s end. I felt that I spent the majority of the time preparing the ingredients used in the cake decorating segment and baking the cookies. I estimate that it took about 12-15 hours to prep these items for an anticipated 12 people. This all occurred with the beginning of my pastry program and needless to say, I didn’t spend much time rehearsing.

I winged it. I gave myself a C- for my efforts.

Still, I didn’t have any good feelings about the official tasting workshop. In desperation, I set up my first paid ad campaign and spend an additional $34 towards Meta to get— Zilch. Nada. Nothing.

I’m not shy to express myself and this experience bruised my ego. I think anyone who is an entrepreneur— or in my case, an emerging one— understands that this is part of the process.

There are no-shows.

Investing money without seeing income.

Family that expresses doubt.

More-so, self-doubt.

When I’m feeling down, I often wonder if I picked the wrong hill to die on. Sometimes I go to my husband and ask him what he thinks, (metaphorically) shaking him for an answer as if he were a crystal ball.

“I don’t know,” he says. “No one can know.”

My personal remedy for self-doubt is a nap or a walk. By then, I can clear my head and get back to a state of positive neutrality. Once I enter that state and the clouds clear, I understand my rhyme and reason again. I believe in this and I will try again and again to discover a way to have grains resonate with a wider audience.

How is a movement built? Beats me. I’m going to keep trying until the end.

Tomorrow would’ve been my first tasting for an audience of two. Instead, I was able to postpone the event with Communion.

I learned some lessons in the meantime and even adjusted the workshop to omit the time-consuming cake decorating portion and focus solely on the tasting.

If you’re interested, join me in figuring out how to build a grain renaissance movement. I’ll even let you in on a secret— “GOODGLUTEN” gets your 20% off.

EDIT: Forgot to add the link to the event, oopsie.

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The Rich History of Rye

Deep in the heart of Northern Europe's harsh climates, rye first emerged as a humble weed in wheat fields before ancient farmers recognized its exceptional resilience. Unlike its more demanding cousin wheat, rye thrived in poor soils and survived brutal winters, becoming the backbone of Nordic and Eastern European baking traditions. From the dense, aromatic loaves of German pumpernickel to the tangy sourdough ryes of Poland, this grain has nourished generations.

The Modern Rye Revival

Today's artisanal millers, like Barton Springs Mill, are championing specific rye varieties, each with its own character. Their stone-milling process, using traditional Austrian mills, preserves the grain's natural nutrients and complex flavors often lost in industrial processing. Ryman Rye, a variety preserved through generations of Southern farmers, offers a perfect balance of flavor and functionality that modern bakers are rediscovering.

Understanding Rye’s Unique Properties

What makes rye truly special is its unique composition. Unlike wheat, rye's structure is dominated by pentosans (complex sugars) rather than gluten proteins. This means:

• Enhanced moisture retention for longer shelf life

• Deeper, earthier flavor profiles

• Higher fiber content and better nutritional value

• Natural sweetness that intensifies when baked

Essential Technique’s When Baking With Rye

Mastering Hydration

• Keep extra liquid handy - rye absorbs more water than wheat flour

• Allow batters to rest briefly before final adjustments

• Expect and embrace a slightly stickier dough

• Use room temperature ingredients for best results

Mixing Methods

• Cream butter and sugar thoroughly (3-4 minutes) for proper structure

• Alternate wet and dry ingredients in batches

• Stop mixing once ingredients are just combined

• Avoid overmixing to prevent density

Temperature Control

• Ensure all ingredients are at room temperature

• Butter should be soft enough to leave a slight indent

• Cool baked goods completely before storing

Flavor Pairings

Rye's complex character pairs beautifully with:

• Dark chocolate (enhances depth)

• Bananas and fruits (complements natural sweetness)

• Warm spices like cinnamon and nutmeg

• Brown sugar and honey

• Rich nuts and seeds

Beyond Traditional Breads

While rye bread remains a classic, creative bakers are incorporating this grain into everything from cookies to cake. Even a partial substitution of rye flour can transform familiar recipes, adding sophisticated flavors and improved nutrition. Check out my recipes for inspiration:

• Rye-diculous Chocolate Chip Cookies

• Rye-pened Banana Bread

• Rye and Shine Pancakes

Embracing Ryevember

This celebration of rye is more than just a baking trend - it's a return to our culinary roots with a modern twist. Whether you're an experienced baker or just starting your journey with specialty grains, Ryevember offers the perfect opportunity to explore rye's possibilities. Start with familiar recipes like banana bread or chocolate chip cookies, then gradually explore more traditional rye-forward creations.

The difference between commodity rye and fresh-milled heritage varieties like Ryman Rye is remarkable – like comparing instant coffee to freshly roasted beans. This Ryevember, join the movement to rediscover this remarkable grain, and let its unique character transform your baking into something extraordinary.

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November isn't just about turkey and stuffing, and that’s where this rye recipe comes in handy.

I've been tweaking this pancake recipe since my first taste of Ryman Rye flour earlier this year. The nutty, complex flavor profile transforms ordinary pancakes into something worth waking up for. The buttermilk? Non-negotiable. It brings out the grain's personality while keeping these pancakes tender.

Make them your own - add pecans, a dash of cinnamon, or even a splash of bourbon if you're feeling adventurous. Just don't skip the real maple syrup.

You can find this recipe and more in my Mini Book of Rye, available while supplies last on Saturdays at the Coppell Farmers Market.

Ingredients

• 1 1/2 cups Ryman Rye flour (180g)

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp kosher salt

• 4 tbsp granulated sugar or honey

• 1 cup buttermilk (240g)

• 2 large eggs

• 2 tbsp unsalted butter, melted, plus more for cooking

• 1 tsp vanilla extract

Instructions

1. Mix dry ingredients in a large bowl,

2. Whisk wet ingredients in a separate bowl.

3. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix to keep the pancakes fluffy. The batter should be slightly lumpy but thick.

4. Heat a nonstick skillet or griddle over medium heat and grease it lightly with butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, another 2 minutes.

5. Serve the pancakes warm with more butter, maple syrup, or anything you have on hand.

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How’s your Ryevember going?

Baking doesn’t get as easy as banana bread. The first time I had it was in college (what?) when a classmate brought some after she stress-baked before an exam. I was hesitant to bake this using rye and boy, was I wrong. Decadent and moist, you can pair this with a cup of coffee for a mid-morning snack.

Whatcha waiting for?

Ingredients

• 1 3/4 cups Ryman Rye flour (225g)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg (optional)

• 1/2 cup unsalted butter, softened (113g or 1 stick)

• Slightly over 1/2 cup granulated sugar (125g, for extra sweetness)

• 1/3 cup packed brown sugar (75g)

• 2 large eggs

• 1 tsp vanilla extract

• About 1 1/2 cups mashed ripe bananas (340g, from about 3 medium bananas)

• 1/4 cup homemade buttermilk (60g)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

2. Mix dry ingredients: In a medium bowl, whisk together the rye flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.

3. Cream butter and sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

4. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.

5. Mash bananas: In a small bowl, mash the bananas until smooth. Stir in the 1/4 cup (60g) of buttermilk.

6. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients in batches, alternating with the banana mixture. Mix until just combined—avoid overmixing.

7. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, checking for doneness with a toothpick in the center.

8. Cool the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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It’s been a minute.

Welcome to Ryevember. A month where we respect rye and all its nutritional goodness. While I’ve already bragged about Ryman Rye, I dedicate the rest of this month to sharing irresistible recipes to show y’all that rye isn’t a niche flour that’s only delegated to Scandinavians or health-nuts.

Let’s jump in with my favorite recipe I developed using rye— chocolate chip cookies.

Why rye?

Rye flour is an unusual choice for chocolate chip cookies, but don’t underestimate it! It adds fiber, a rustic texture, and a subtle, hearty flavor that pairs beautifully with the semi-sweet chocolate chips. With just a touch of cacao powder, you can intensify the chocolate without overwhelming the rye's character.

Ingredients

• 1 ⅔ cups Ryman Rye flour (200g)

• 1 tsp baking soda (4g)

• 1 tsp kosher salt (4g)

• 1 ⅓ sticks unsalted butter, softened (160g or about 11 tbsp)

• ½ cup granulated sugar (100g)

• ½ cup packed brown sugar (110g)

• ⅔ tsp vanilla extract (3g)

• 1 large egg + 1 egg yolk (75g total)

• 1 ½ - 3 tbsp cacao powder, depending on chocolate intensity (10-20g)

• 1 ½ tbsp milk, optional for extra moisture (20g)

• 1 ⅓ cups semi-sweet chocolate chips (225g)

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a medium bowl, whisk together the Ryman rye flour, baking soda, kosher salt, and cacao powder. Set aside.

Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).

Add egg and vanilla: Beat in the egg and yolk, followed by the vanilla extract, until smooth. Add 20g of milk if using for extra moisture.

Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Fold in chocolate chips into the batter.

Shape the cookies: Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Slightly flatten each ball.

Bake for 9-11 minutes until the edges are golden but the centers are slightly soft.

Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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Any good Texan knows that fall never officially arrives until December. If, we’re lucky.

That doesn’t stop any of us from pretending the weather says otherwise. This recipe comes from my personal collection that I use every Thanksgiving. I say this respectfully, no crumbs are left after baking this bundt. I’ve adjusted the ratios over the years after being given the original recipe by a friend’s mom who had a famous baking neighbor. I won’t say who she is, but you might be impressed by its origins.

With baking, use what you have and don’t feel obligated to ever follow a recipe to the T. Don’t have cream cheese? Dust some powdered sugar or eat it as-is. Don’t want to use butter? Swap for olive oil. Make it yours. Most of all, make it yummy.

Ingredients

For the Bundt:

• 3 large eggs

• ½ cup milk

• 3/4 cup of butter

• 1 lb can of pumpkin puree

• 1 package Otzi's "The 45" Golden Yellow Cake Mix

• 2 teaspoons cinnamon*

• 1 teaspoon ground cloves*

• ½ teaspoon ground ginger*

• ¼ teaspoon nutmeg*

• * These can be subbed for 3 tsp pumpkin spice seasoning

For the Optional Cream Cheese Frosting:

• 6-8 oz cream cheese, softened

• 1 teaspoon vanilla extract

• 2.5-3 cups powdered sugar

• 3 tablespoons milk

Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Lightly grease a Bundt pan with cooking spray or butter.

2. Mix Wet Ingredients

• In a large mixing bowl, whisk together the eggs, milk, oil, and pumpkin puree until smooth.

3. Incorporate the Cake Mix

• Gradually add Otzi’s "The 45" Golden Yellow Cake Mix to the wet ingredients.

• Mix on low speed initially to combine, then increase to medium speed and beat for 2 minutes.

4. Add the Spices

• Stir in the cinnamon, ground cloves, ginger, and nutmeg.

• Mix until the spices are evenly distributed throughout the batter.

5. Pour and Settle

• Pour the batter into your prepared Bundt pan.

• Gently tap the pan on the counter to release any air bubbles.

6. Bake

• Bake in the preheated oven for 36-40 minutes.

• Check for doneness by inserting a toothpick into the center; it should come out clean.

7. Cool the Cake

• Allow the cake to cool in the pan for 10 minutes.

• Then, invert it onto a wire rack to cool completely.

8. Prepare the Frosting (Optional)

• In a medium bowl, mix the cream cheese, vanilla extract, powdered sugar, and milk until smooth and creamy.

• Note: This must be a wet consistency to layer over the cooled bundt.

9. Frost and Serve

• Once the cake is completely cool, set the cake over parchment and a baking rack then drizzle the cream cheese frosting over the top.

• Enjoy!

Serving Suggestions

• Garnish with a sprinkle of cinnamon or chopped nuts for added texture.

• Substitute the cream cheese frosting for a dusting of powdered sugar.

• Pair with a scoop of vanilla ice cream or a dollop of whipped cream.

• Enjoy with a hot cup of coffee or spiced chai tea.

Why Otzi’s "The 45" Mix?

Otzi's "The 45" Golden Yellow Cake Mix provides a reliable and delicious base for this recipe. Its quality ingredients and perfect consistency make it a great partner for the added pumpkin and spices.

Note: I’m on break 09/28 and 10/5!

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It may officially be fall, but here in Texas, summer's still kicking—and so is the heat! While we're waiting for cooler days (whenever they decide to show up), there's no better time to enjoy a dessert that’s light, refreshing, and absolutely delicious. Enter: the sponge cake. And guess what? You can make this fluffy masterpiece using Otzi’s "The 45" Golden Yellow Cake Mix.

Sponge cakes are known for their airy texture and light sweetness, making them the perfect way to finish a meal without feeling weighed down. And, with "The 45" mix as your base, you'll nail that golden, buttery flavor in no time. Here’s how to do it:

Ingredients:

For cake:

• 1 package Otzi’s "The 45" Golden Yellow Cake Mix

• 4 large egg whites

• 1 cup milk

• 1/4 cup olive oil

• 1/2 teaspoon cream of tartar

For toppings:

• Fresh berries or any in-season fruit

• Whipped cream (or make your own if you’re feeling fancy!)

Directions:

1. Preheat your oven to 350°F. Lightly grease two 8-inch round cake pans or line them with parchment paper for easy removal.

2. Whip egg whites with cream of tartar in a clean, dry bowl until stiff peaks form. This is what will give your sponge cake that signature airy texture.

3. Mix wet ingredients in a separate bowl. Set aside

4. Gradually add the Otzi cake mix to the milk and oil mixture, stirring just until combined. Be careful not to overmix.

5. Fold in egg whites into the cake batter using a spatula. This will keep the batter light and airy.

6. Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool cakes in the pans for 10 minutes, then remove and let cool completely on a wire rack.

8. Assemble and Decorate once the cakes are cool. Layer them with whipped cream and top with fresh berries or any seasonal fruit for a refreshing, light finish.

This sponge cake brings summer vibes with its light, airy texture and refreshing berry topping—perfect for those days when the sun just won’t quit! Enjoy a slice and beat the heat in the most delicious way possible.

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What Makes “The 45” Different?

Sure, you could pick up any old cake mix off the grocery store shelf—but do you really want all that corn syrup and processed junk? The 45 changes the game with a blend of modern, heirloom, and ancient grains. It delivers all the nostalgic flavors of a classic yellow cake but with the nutritional punch of grains like soft white wheat, hard red wheat, and einkorn.

It’s moist, buttery, and just the right kind of birthday-sweet—without the sugar rush. And with 7.3% protein, you’re getting something more substantial than your average cake mix fluff.

Why It Took 45 Tries

Here’s the thing: heirloom and ancient grains don’t behave like the over-processed bleached flours you’re used to. They’re packed with nutrients, which is great—but they require more precision to achieve the perfect taste and texture. We didn’t want just another cake mix. We wanted one that could match the convenience of a store-bought option but with superior ingredients.

Perfect for Any Occasion

The 45 isn’t just for birthdays (though it’s perfect for them). Whether you’re making a cake for a bake sale, piping your personal masterpiece, or even having a “bake-off” with yourself at home, this mix is versatile enough for every occasion. Breakups? Got you covered too. A good slice of cake can fix anything.

Why Settle for Less?

Too many bakers settle for mediocre results, thinking it’s the best they can do. But not you. If you want to bring something exceptional to the table, you need to use exceptional ingredients—and Otzi’s “The 45” is your new go-to for yellow cake. You’ll taste the difference, and so will everyone else.

Stop settling for bland. Pick up The 45, and take control of your baking game—because great results don’t happen by accident.

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What Is Sonora ‘00’?

Sonora wheat is one of the oldest varieties in North America, introduced by Spanish missionaries in the 1600s. Grown in Arizona and stone-milled in Texas by Barton Springs Mill, this heirloom wheat brings a rich history and nutritional punch to your kitchen. But what makes Sonora ‘00’ special is that it’s a finely sifted variety, meaning part of the germ and bran have been removed without compromising the integrity of the grain. It’s got the nutrition of an ancient grain with the performance of a modern one.

Why You’ll Love Sonora ‘00’

In a world that often pits health against flavor, Sonora is here to prove that you can have both. Here’s why it’s a game-changer for your pantry:

• Nutrient-Rich: Boasting the health benefits of ancient grains, Sonora provides essential nutrients while enhancing the taste of your bakes.

• 1:1 Flour Substitute: Sonora ‘00’ is a 1:1 substitute for all-purpose flour in any recipe, making it simple to add a nutritious twist to your favorite baked goods.

• Buttery, Sweet Flavor: Its slightly nutty, buttery flavor adds a delicious depth to your bakes without overpowering other ingredients.

Perfect for Everyday Baking

Whether you’re a seasoned baker or just getting started, Sonora ‘00’ is versatile enough for any recipe. It works especially well for:

• Flour Tortillas (the OG ingredient in traditional tortillas)

• Pancakes and Waffles

• Pastries

• Cookies and Scones

Its light, fine texture makes it perfect for creating soft, tender baked goods while still packing a nutritional punch.

Baking for Everyone

Feel like baking isn’t for you? Think again. With Sonora ‘00’, baking becomes accessible to anyone. Start with high-quality ingredients, follow a recipe, and let your kitchen transform into a haven of mouthwatering, nutritious creations. No fancy skills needed—just a passion for good food and wholesome ingredients.

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What Is TAM 105?

Developed in 1976, TAM 105 is a modern, hard red wheat that thrives in dry conditions. It’s known for its consistent performance, making it a perfect choice for bakers who want reliability without sacrificing quality. With a neutral flavor profile, this wheat can easily be blended with more premium grains to enhance their flavor without overpowering them. In fact, mixing 75% TAM 105 with 25% of a grain like einkorn or Sonora will bring out the best in both flours.

Why You’ll Love TAM 105

Reliability and versatility are key to why TAM 105 is such a fantastic choice for everyday bakers. Here’s why it deserves a spot in your pantry:

• Neutral Flavor: This flour won’t compete with your premium grains, making it ideal for blending with grains that have strong flavors.

• Affordability: TAM 105 offers the perfect balance of quality and cost-effectiveness, so you can bake with confidence without worrying about price.

• Performance: Whether you’re baking bread, pizza dough, or cookies, TAM 105 delivers consistent, high-performing results every time.

Perfect for Blending and Beyond

TAM 105 is more than just a great base flour—it’s the secret to enhancing your premium grains. For best results, use a 75% TAM 105 and 25% premium grain blend in your recipes. You’ll get the structure and reliability of TAM 105 with the flavor boost of grains like einkorn or Sonora. This combination is ideal for:

• Artisan Breads

• Croissants

• Crackers

• Pizza Dough

• Cookies

• Brownies

It’s a pantry staple that will keep you coming back, thanks to its easygoing flavor and perfect balance of performance and affordability.

Baking with Authenticity

In a world that often prioritizes perfection over authenticity, TAM 105 reminds us that simplicity can be just as beautiful. Using this flour in your baking brings a sense of normalcy and warmth back into your kitchen. It’s like wearing mismatched socks or cooking in a kitchen full of lived-in charm—it’s real, it’s wholesome, and it’s comforting.

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What Is AP Standard '00'?

AP Standard '00' is a blend of TAM 105 and Crawford Red wheat, two modern grains that come together to deliver flavor and performance at a price that won’t break the bank. Designed for the no-fuss baker, this all-purpose flour makes it easy to upgrade your recipes without complicated adjustments. Just swap it 1:1 for any store-bought all-purpose flour, and you're set!

Why You’ll Love AP Standard

This flour brings you the best of both worlds—quality and affordability. Here’s why it’s the perfect addition to your pantry:

• No-Fuss Swap: Replace your Pillsbury or any other store-bought flour without doing any baker’s math. It’s a 1:1 substitute for all your favorite recipes.

• Affordable Quality: You don’t have to spend a fortune to get great grains. AP Standard offers you premium baking performance at an affordable price.

• Balanced Flavor: With a flavor profile that’s slightly sweet and nutty, it adds a depth that standard commercial flours just can’t match.

Perfect for All Your Baking Needs

Whether you’re making cookies, cakes, pancakes, or bread, AP Standard has got you covered. It’s the reliable, go-to flour for:

• Bagels

• Muffins and Quick Breads

• Rolls and Buns

• Cookies

• Pancakes

It delivers a smooth, balanced texture that works for everything from soft rolls to crispy cookies. You can finally stop worrying about complicated flour substitutions—this one does it all.

Ready for Affordable, No-Hassle Baking?

With AP Standard '00', you can bake confidently knowing that you’ve got the right flour for any recipe. Its blend of TAM 105 and Crawford Red wheat gives you balanced sweetness and nutty undertones, along with the perfect texture for all kinds of baked goods. And with a protein content of around 12.75%, it’s strong enough for breads but still delicate enough for cakes and cookies.

If you're ready to make the switch to better grains without the guesswork or extra cost, AP Standard '00' is the flour for you. Keep it simple, affordable, and delicious.

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What Is AP Premium ‘00’?

AP Premium ‘00’ is a high-quality blend of two exceptional grains: landrace Red Fife and heirloom Sonora wheat. These grains were carefully chosen for their ability to deliver both flavor and performance, making this flour the perfect choice for any baker who’s ready to step up their game. Whether you’re whipping up cookies, pancakes, or homemade bread, this flour delivers a reliable, professional finish.

Why You’ll Love AP Premium

What makes AP Premium stand out is its balance between quality and ease of use. Here’s why it needs a place in your pantry:

• Heirloom + Landrace Grains: Red Fife and Sonora bring depth of flavor that regular commercial flours can’t match.

• Superior Texture: This flour provides a perfect structure to your baked goods, whether you’re making quick breads or crispy cookies.

• Reliable Performance: Swap it 1:1 with any all-purpose flour, but be sure to increase your liquids by 5-10% because this flour is a bit "thirstier."

The Secret to Perfect Bakes Every Time

AP Premium might be packed with flavor and nutrients, but it’s also a dream to work with. Unlike other high-end flours that demand fussy adjustments or special techniques, this blend is designed to be as user-friendly as possible. Just increase your liquids slightly to accommodate its higher absorbency, and you’ll be rewarded with exceptional results.

Here’s what makes AP Premium perfect for everyday bakes:

• Muffins and Quick Breads

• Bagels

• Cookies

• Pancakes

• Rolls and Buns

Whether you’re an experienced baker or someone just starting out, this flour takes the guesswork out of achieving bakery-quality results at home.

The Final Flour for Casual Bakers

If you’re ready to make a simple, high-impact upgrade to your kitchen, AP Premium ‘00’ is the flour that will take your baking to the next level. With its balanced blend of heirloom and landrace grains, you get top-quality texture and flavor with just a tiny adjustment in your recipe. No complicated steps—just better bakes.

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What Is Ryman Rye?

Ryman Rye is a whole grain flour grown in Joshua, Texas, developed for regenerative farming practices. Whole grains like this retain the bran, germ, and endosperm—unlike refined flours like ‘00’ which are finely milled and sifted. This means you’re getting more flavor and more nutrients, making Ryman Rye a wholesome and delicious choice for baking.

Why Ryman Rye Stands Out

Ryman Rye isn’t your average rye flour. It brings a bold, earthy flavor to your baked goods that really makes them stand out. But don’t go swapping your entire recipe with rye just yet—this flour works best as an addition rather than a total substitution. Here's why you'll love it:

• Rich, Savory Flavor: Ryman Rye offers a robust, slightly spicy taste that elevates your savory recipes.

• Whole Grain Nutrition: Packed with nutrients, this flour will give your baking a healthier edge while adding depth of flavor.

• Perfect Balance: Just replace up to 25% of your usual flour with Ryman Rye to bring out all the nuances without overpowering your recipe.

Perfect for Savory Bakes

Ryman Rye is the go-to for the savory baker looking to add complexity to their bakes. Here’s where it really shines:

• Tarts

• Brownies

• Pie Crusts

• Rustic Breads

• Distilling

With its mild spice and rich texture, Ryman Rye enhances all these recipes by balancing flavor and adding depth. Whether you’re baking for a special occasion or experimenting with new recipes, this flour will take your bakes to the next level.

Final Thoughts: Time to Give Rye a Chance?

If you’ve been sleeping on rye, now’s the time to wake up and get baking. Ryman Rye is more than just another whole grain—it’s a powerhouse ingredient that adds nutritional value and a rich, earthy taste to every recipe. Whether you're making pies, savory tarts, or experimenting with rustic breads, Ryman Rye is the flour that will make your bakes stand out.

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What Is Yecora Rojo?

Yecora Rojo is a type of hard red winter wheat originally developed in California during the 1970s. Today, it’s grown in places like Alva, Oklahoma, and has become a popular choice for bakers who want a high-protein, flavorful flour that retains all the nutritious parts of the grain. Whole grain flours like Yecora Rojo keep the bran, germ, and endosperm intact, giving you more nutrients and fiber compared to refined flour.

Why You’ll Love Baking with Yecora Rojo

Yecora Rojo isn’t just any old flour. It’s got a flavor profile and texture that sets it apart from the rest. Here’s why it needs a spot in your pantry:

• Whole Grain Goodness: More nutrients, more fiber, more flavor. You’re not just making bread—you’re making better bread.

• Rich, Buttery Flavor: Say goodbye to bland whole wheat and hello to a malty, creamy taste that complements everything from sourdough to brownies.

• High Protein Content: At 15.5% protein, this flour creates a chewy crust and sturdy structure, perfect for any artisan bread you’re dreaming of.

Perfect for Bread and Beyond

Whether you’re into classic breads or experimenting with new recipes, Yecora Rojo fits the bill. Here’s where it really shines:

• Artisan Breads

• Sourdough Loaves

• Pretzels

• Yeasted Rolls

• Brownies (yes, brownies!)

The best part? You can swap it 1:1 with any bread flour, making it incredibly easy to use in your favorite recipes. No need to adjust anything—just go for it.

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Final Thoughts: Ready to Bake?

There is no one true way to go about building a Substack. This is your playground, If you’re an at-home bread baker, or even if you just want to dabble in a bit of baking, Yecora Rojo should be your flour of choice. It’s versatile, flavorful, and brings a level of depth to your baked goods that you just don’t get with ordinary flour. Make the switch and watch your bread go from "meh" to mouthwatering.

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