Posts tagged with the keyword: ‘fresh milled flour’

Baking with Grist & Toll

Baking with Grist & Toll
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Natural leaven or commercial dried yeast? How does one naturally develop gluten? Dutch oven, baking stones, or an outdoor oven? Is the transition from white bread to whole grain painful? And, what in the world is “Autolyse”? Find the answer to all of these questions, and more, at Grist & Toll‘s new Bread Baking Series […]

Grist & Toll for the Holidays

Grist & Toll for the Holidays

Grist: grain that is ground to make flour. Toll: origin, Old English, denoting a charge, tax, or duty. Paying a tribute, compensation. Grain is milled into flour. In bygone days, the miller was aloud a “toll” or percentage of the final product as payment for his work. Grist & Toll on Arroyo Parkway in Pasadena […]


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