Feb 02
I’m making some progress around here switching us from more processed ingredients to real foods. While I do bake all of our bread, I typically work with a mixture of all purpose, whole wheat and garbanzo flour. The past two weeks I have been working to make all my baked goods with 100% whole wheat. …
Here at Michelle Down Home I write about my life - the food I prepare and feed to my family, the hard but rewarding work of raising four incredible kids, my progress in developing a more sustainable, self-sufficient lifestyle for our family, the steep learning curve associated with starting a small homestead, and all the details in between.
