At Home Cooking Is Better, we are more than a small bakery, we are a value-added food producer dedicated to transforming simple, high-quality ingredients into nourishing sourdough bread.
We do this with:
- No artificial perservatives
- No dough conditioners
- No synthetic additives
- Nothing you can not pronounce
We believe traditional baking methods still matter, and we’re proud to bring these methods into our bread loaves.
If you’re still wondering what exactly does value-added mean let me further explain.
It means we take raw agricultural ingredients for example, wheat berries, block cheese we grade in-house, whole vegetables, and raw honey.
Collectively, we add value to these simple ingredients by turning them into rich and hearty loaves of bread.
That transformation is the value.
We don’t just bake. We develop flavor, improve digestibility and create bread with purpose.
We keep our ingredient lists short, clean, and real.
We Mill Our Own Wheat Berries
Every loaf is baked with organic wheat berries, we freshly mill ourselves just before baking, which means more flavor, more nutrients, and no unnecessary processing.
Fresh-milled flour still has all the natural oils and bran intact which is the good stuff that gets stripped out in most store-bought flours. It’s wholesome, hearty, and full of life.
Is milling wheat worth it?
Eating bread that is baked using freshly milled wheat flour is worth the extra time, and the premium price.
You’re investing in better ingredients. And, you’re consuming bread that’s prioritized by quality and not quantity.
Quality takes time that shouldn’t be rushed.
And honestly, fresh milled flour simply taste better and adds more flavor!
We’re also Common Grain Alliance Members!
Home Cooking Is Better is a member of Common Grain Alliance, a nonprofit that connects and supports farmers, millers, bakers, and grain artisans to build a vibrant, integrated, equitable and regenerative grain economy in the Mid-Atlantic.
Their work supports us in what we do and makes it easier for us to help customers enjoy regionally-grown grain in a fresh loaf of sourdough bread
Frequently Asked Questions
What does value-added mean?
Value-added in the bread business means transforming raw agricultural foods into new, higher-value products through minimal processing, or repackaging.
For example naturally grown grapes can be processed into raisins.
The raisins are in turned added into bread dough that is baked into a loaf of bread.
Can you use freshly milled flour right away?
It’s best to bake with fresh milled flour immediately after milling.
When wheat berries are freshly milled, all the nutrients and vitamins are readily available.
Fresh milled flour can age over several weeks, but much of the nutritional value is no longer available.
Why does your bread cost more than grocery store bread?
Our bread is made with organic wheat berries, smaller batches, and high quality raw ingredients.
We do not cut corners to save money by using cheaper ingredients, fillers, or artificial flavors.
How long does bread made with fresh milled flour last?
When stored properly in an airtight bag or airtight container, sourdough bread baked made with fresh milled flour can last between 2-3 days.
If not consumed after the third day, it’s best to properly wrap and freeze the bread in the freezer for up to 3 months.
