A practical guide to sprouting at home: which jar or tray to use, soak and harvest times for nine common seeds, how often to rinse in a hot South African summer, how to store sprouts, what not to sprout, and how to tell root hairs from mould.
2026
Why Your Fresh Milled Sourdough Is Flat, and How to Fix It
A 100% fresh milled sourdough spreads flat for four reasons: over-fermentation, undeveloped gluten, bran cutting the network, and hydration judged too early. A diagnostic table, the numbers experienced millers use, and a schedule that works.
How Much Grain Do I Need? Yields, Conversions and Batch Planning
One kilogram of wheat berries makes one kilogram of wholemeal flour — enough for two loaves. Full conversion tables, milling times, bag sizes and storage volumes for South African home millers.
Phytic Acid, Sourdough and Mineral Absorption in Whole Grain Bread
Long sourdough fermentation can cut the phytic acid in whole grain bread by 50 to 90%. How the phytase mechanism works, why fresh-milled flour helps, and what to change in your bake.
Should You Rest Fresh-Milled Flour Before Baking? What the Research Says
Ageing makes white flour bake better. For whole-grain flour milled at home, it mostly doesn’t. The evidence, the numbers, and what to do instead.
Grain Mill Types Explained: Stone vs Impact vs Steel Burr
Stone, impact and steel burr grain mills work in three completely different ways. What each does to grain, how fine it goes, how hot and loud it runs, and which suits home baking in South Africa.