Flour from an Old-Fashioned Mill

Later today, I will be baking bread.  I've made a starter and left it to bubble.  I'll leave it uncovered--maybe it will capture some wild yeast. 

My starter has buckwheat flour in it, flour that was milled in Pickens, SC, at Hagood Mill.  The flour looked more finely milled than most flour I've worked with--wow!  As the website says, I'm experiencing the power of water and stone.  

At some point, I'd like to go to the mill to see it for myself.  The flour I'm baking with today came courtesy of our Music Week houseguests.  My Florida pastor went off to see waterfalls and came back with amazing pictures--and flour from the mill.

I'm happy that I know how to make bread from the simplest ingredients.  I'm happy to have flour milled in the ways of the past.  But I'm also glad that I don't have to rely on this older technology, that it can be supplemented with more modern technology.

Yesterday I discovered Back to the Frontier, yet another reality series that will take modern people to the prairie and see how they adapt to pioneer life.  I haven't watched it yet;  I have very little in the way of streaming services and even less time.  When I say I discovered it, I really mean I watched the trailer.

I'm adding it to the ever growing list of things to watch if I have time.  Amazon seems to say that I can buy the whole season for just $14.99, which is less than it would cost for two of us to go to the movie theater these days.  

But today is busy.  Let me get dressed and get ready to drive across the mountain to preach and preside at Faith Lutheran in Bristol, Tennessee.