If you’ve ever wanted to feel more confident baking with whole grains, including ancient grains, I invite you to join me in The Maslin Method Baking School, a free special baking series of blog posts, recipes, and videos.

In this series, I share a traditional approach to baking—one inspired by our ancestors, who blended grains to create nourishing, flavorful, and dependable breads. I’ll walk you through everything step-by-step, helping you learn to work with your dough by look and feel so you can bake with ease in your own kitchen.

Working With a Variety of Whole Grains

You can bake right along with me using what you have on hand—whether that’s store-bought flour or freshly milled flour, commercial yeast or a sourdough starter. We’ll be working with a variety of whole grains, including modern-day whole wheats, heritage wheats, and ancient grains like einkorn, emmer, and spelt, along with rye, barley, oats, and even corn.

I’ll show you how to mix some of these flours together in simple, nourishing ways to create Maslin Flour Blends that will create dough that is easier to work with and bake into a bread that is more flavorful and nutritionally diverse than bread made from a single grain.

The Maslin Method Category Page

On this Maslin Method category page, you’ll find blog posts, recipes, and videos in this series. I’ll add each new post, recipe, and video to this page as it’s released, so it becomes a growing collection you can return to again and again.

I hope you’ll join me for this FREE series as we bring back the art of traditional baking!

Latest Posts in The Maslin Method