The process began with seeding the winter grains some time ago (see earliest posts) in our backyard homestead in Bellingham, WA. Then — separating the grain from the chaff, in a process called threshing and winnowing. Great video on this at

Then the extra-cleaning begins, making sure there are no small stones present, before grinding into flour…

followed by making the sponge (Tassajara Bread recipe, one I’ve been using for decades)…

kneading bread for rolls
The “sponge” rising

Making pizza with local cheese and home-grown/-made tomato sauce
Crackers and pizza dough with our own wheat, pizza with heirloom tomatoes, Samish Bay cheese, and venison sausage

Final products: Bread, pizza, crackers

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