A note from Henry Hunter
The baker
behind the Pantry.
I bake bread. I teach people to bake bread. And I build the tools I wished I’d had at my own kitchen counter.
I’m Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home. This corner of Recipe Pantry is an invitation to get to know your flour, starting with the grain.
Find your first grain
It started
with a question.
Baking Great Bread at Home began as a Facebook group: bakers asking questions, sharing their loaves, and figuring things out together. The same questions kept coming back. Why did this dough spread? How much water does this flour need? What should I try next?
The answers needed a home. Recipe Pantry grew out of that need: recipes you can use at the counter, with ingredient weights, clear steps, and notes that help you understand what’s happening in the dough.
Then came courses, bake-alongs, and tools. Every piece began with something a baker wanted to do better.
Grain by grain
A familiar recipe.
A whole new ingredient.
Einkorn, spelt, emmer, and khorasan bring different flavors and different handling needs. A straight flour swap doesn’t tell you how to work with them.
That’s why Ancient Grains has a place here. Start with one grain and one recipe. Notice the feel of the dough. Learn what changes. Take that lesson to your next bake.
What guides the work
Useful at the counter.
Honest about the process.
Grain-specific guidance. The Ancient Grains collection covers einkorn, spelt, emmer, and khorasan. The wider Fresh-Milled collection also includes modern wheat and rye, with those differences clearly labeled.
Measurements you can check. Flour weights guide the recipe. Berry weights are planning estimates; weigh what your mill produces and record your own results.
Learning that stays connected. Recipes live in the Pantry. Longer explanations live on the blog. We work through questions and bake together in Crust & Crumb Academy.
The Mill supports milling calculations and your own measurements. From Oven to Market helps bakers explore the business of selling what they make.
A little more from Henry’s kitchen.
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