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Young Baker's Apprentice Lab: Biscuits

April 24, 2018

Are you new to baking? Are you teaching a school baking lab of beginners? This is our newest addition to the Formulation Lab Section here on the Panhandle Milling website. This Young Baker's Apprentice series is going to be full of basic lessons for beginning bakers. We hope it will give you all the expertise you need to become a great baker. We'll list ingredients by U.S volume and metric weight. It will give you experience in accuracy and the chemistry of baking. 


In today's Recipe 

We're showcasing our White Whole Wheat Blend.  This is an exclusive Panhandle Milling flour made with 55% whole grain white wheat blended with unbleached white flour. It can be used cup-for-cup like regular all purpose flour in all of your baking applications. It has 8% of the daily recommendation of fiber per serving, but tastes remarkably light. 


Some of the Basics

We realize that for many of our young bakers, this is the first time they are going to be in the kitchen. Make it fun. Keep it light.  The attitudes and experiences they have now will impact the rest of their life in the kitchen.  Here are some of the basic guidelines for tools and how to use them for baking recipes.

  • Gather all the equipment and ingredients on the recipe listed below.

  • Wash and sanitize all equipment, work surfaces and hands before baking. 


Dry Volume Measuring Cups