Josey Baker has been playing with milling his own flour for a while now, and we finally get to taste it. Earlier this month, Baker switched to using fresh-milled rye flour in his much-loved rye loaves at The Mill on Divisadero. For the moment, the rest of the bread program is staying the same, though Baker plans to do more fresh-milling as he gets the rye routine down, and maybe even start selling fresh... More >>>