Bailey Basics

Bailey Basics We are all about getting back to real food—starting with whole grains.

I share approachable recipes, milling tips, and encouragement to help you bake healthier bread and other baked goods at home, even if you’re brand new.

04/29/2026

The verdict is in…

We love this recipe with spelt, soft white wheat and even einkorn!

Comment COOKIE for the recipe!

Tough day at the office…Can you tell which grain is which cookie?🌾🌾 Spelt is an ancient, hulled wheat variety with a nut...
04/29/2026

Tough day at the office…

Can you tell which grain is which cookie?

🌾🌾 Spelt is an ancient, hulled wheat variety with a nutty, slightly sweet flavor, known for being easier to digest for some people than modern wheat. It's a nutritious grain, often higher in protein, fiber, and minerals, and can be used as a substitute for wheat in baking, though its gluten is less elastic, requiring adjustments like less kneading. Spelt can be used as whole berries in grain bowls or ground into flour for breads, pancakes, and pasta.
🌾🌾Soft white wheat is a low-protein (roughly 9%), high-starch, light-tan whole grain used for tender baked goods like pastry flour, cakes, scones, cookies, and crackers. With a mild, nutty flavor and a delicate gluten structure, it is often favored for its tender texture and is commonly grown in the Pacific Northwest.

04/29/2026

Having a good pizza crust recipe means you can make breakfast, lunch OR dinner nutrient dense and full of goodness!

Here are a couple of ways to use our Pizza Crust recipe!

04/28/2026

These bagels are the best! Chewy exterior and fluffy center, they make a perfect breakfast sandwich or smeared with cream cheese.

04/28/2026

What started as a creative outlet for a new hobby has quickly turned into something more! Thank you for letting me share my recipes, successes and even failed loaves with you!

Make sure to follow, comment, ❤️ and share posts! It helps me share with even more people about this new journey!

If you’re new here, I am so glad you found my page!

Let’s talk !What makes the “bagel” 💦Lower hydration dough keeps a tight crumb🧈Little to no fat prevents the dough from ...
04/28/2026

Let’s talk !

What makes the “bagel”

💦Lower hydration dough keeps a tight crumb
🧈Little to no fat prevents the dough from tenderizing, giving us the denser dough texture and chew
🌾High protein grains give good rise
🫕Boiling your dough-gelatinizes the starch on the surface of the bagel and kills the yeast just on the surface of the dough. This gives us the classic, chewy exterior!

Recipe and video with step-by-step instructions in the comments!

04/27/2026

These bagels are the best! Chewy exterior and fluffy center, they make a perfect breakfast sandwich or smeared with cream cheese.

Recipe linked in comments or the bio!

04/21/2026

I make my pancake recipe and store all dry ingredients in the freezer, ready for early mornings! Just add:
1 cup milk
2 tbsp butter
1 egg
1 tsp vanilla

Comment PANCAKE for the recipe or follow link in bio!

Tomorrow is class 3 Cotton House Collective! We are looking forward to tackling breads, flatbreads, pizza crust and more...
04/20/2026

Tomorrow is class 3 Cotton House Collective! We are looking forward to tackling breads, flatbreads, pizza crust and more!
We have room for just a couple more but get signed up quick this morning! Link in comments!

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Idalou, TX
79329

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+18067789103

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