If you’re ever invited to dinner at Kirk and Maryanne Welton’s house and there’s a fresh-baked loaf of whole-wheat bread on the table, you’ll know it’s a special occasion. Maryanne not ...

Local, Stone-Ground Flour Is Different. Here’s How to Bake With It. Whether you’re a new baker or a seasoned pro, baking with local, stone-ground flour can be a challenge.

But flour doesn't need to be vacuum sealed in order to stay fresh — all you need is a freezer to keep flour tasting its best. Better yet, purchase smaller quantities of flour if you don't bake much.

Preheat the oven to 375°. Put two 8-inch cast-iron skillets or round cake pans in the oven to heat up. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour ...

If you’re ever invited to dinner at Kirk and Maryanne Welton’s house and there’s a fresh-baked loaf of whole-wheat bread on the table, you’ll know it’s a special occasion. Maryanne not ...