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.

04/21/2026

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!

Working on this Spelt bread recipe.Sure loved it topped with cottage cheese and smoked salmon for breakfast.30-32g of pr...
04/16/2026

Working on this Spelt bread recipe.

Sure loved it topped with cottage cheese and smoked salmon for breakfast.
30-32g of protein depending on how thick you slice your bread.

04/13/2026

Love grilling weather 🍔 These cottage cheese hamburger buns have 14g of protein and can be made in under 30 minutes in the air fryer.

6oz 85/15 beef: 360 cal, 24g fat, 33g protein
Bun: 204 cal, 5g fat, 14g protein, 30g carb

Not to mention the nutrients found in whole grain, fresh milled flour. I am full for hours after eating these burgers!

Recipe link in bio, comments and you can say “link” to have it sent to your DMs for ease of finding later

04/08/2026


For all of your recipes that call for cubed cold butter, use a grater! It incorporates much better and can be done while butter is frozen!

04/08/2026

Working on making the website as user friendly as possible! For those that have purchased pancake mixes, the QR code brings you right to the site. Click the drop down menu for pre-made mixes. This will show you everything you can use the mix for!

What other mixes would you like to see?

04/08/2026

Today’s baking class covered breakfast, desserts and cookies.

This Bacon, cheddar and chive scone recipe was done with either hard white or soft white. Can you tell which is which?

It was a 50/50 split in class for those that preferred soft white to those that preferred hard white!

Some would disagree, but I encourage new bakers to start with hard white and soft white. Hard for bread, soft for cookies, cakes, muffins and soft baked goods.

What this experiment helped us see was you CAN use a harder grain for a recipe that calls for a soft but I do not recommend attempting a soft wheat for breads.

The flavor and texture will change when using the hard wheat, but it’s not WRONG!

Find recipes written for fresh milled flour when starting out and branch out after you find success!

04/07/2026

We are back at it again tomorrow, April 7th at Cotton House Collective from 12-2

Cookies, breakfast and desserts.

Learning which grain to us for which recipe and tricks for soft, fluffy baked good!

Address

Idalou, TX
79329

Telephone

+18067789103

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