Uploaded August 2026 | Updated September 2026, 2 hours ago
Get your Caraway bundle for 20% off and then stack my code TGH10 for and added 10% discount. Right now, they're running a limited-time sweepstakes where every $1 you spend equals 1 entry to win $100,000 in cash or a full kitchen remodel! bit.ly/goldenhour_carawayaug26
🍓 instagram.com/this.golden.hour
🍓Email: littleblueberrykisses@gmail.com
DM or Email to collab!
Links!
My Wardrobe:
https://www.neuflora.com/?sca_ref=320...
My Favorite Collagen and Gelatin (use code GOLDENHOUR10 to save):
https://www.perfectsupplements.com/?C...
Non-toxic, scented soy candles (code GOLDEN20 for discount):
http://antiquecandleco.com/?afmc=this...
My Amazon Storefront:
amazon.com/shop/thisgoldenhour?ccs_id=353a66c2-45e8-4f71-b0be-1b70eded4640
Recipes!
Fresh Milled Sourdough Burger Buns (recipe adapted from instagram.com/rosannawitmer)
2 3/4 cups warm water
2/3 cup avocado oil
1 1/2 cups active sourdough starter
1/2 cup honey
1 T salt
1 T sunflower lecithin
6 cups fresh milled flour (I used hard white wheat berries)
2(ish) cups all purpose flour
In a large bowl, stir together water, avocado oil, sourdough starter, honey, salt, and lecithin. Next, slowly mix in 6 cups of fresh milled flour (just until well incorporated). Cover the bowl, and let rest for 30 mins. After resting, turn on your stand mixer and add 2 cups all purpose flour in small increments. Add flour just until the sides of the bowl come clean (beware of adding too much flour). Knead for 10 mins, then transfer to an oiled bowl. Cover with plastic wrap and let rest overnight. The next morning, shape into buns or 3 loaves of bread. Cover loaves loosely with plastic wrap and let rise 3-5 hours (until well above the sides of the pan).
Bake at 350 for 30 mins or until golden brown. Remove pans from the oven and immediately butter and place a tea towel (for the softest crust) until cooled.
Artisan Sourdough Bread:
500 grams flour
350 grams warm water
50 grams sourdough starter
2 tablespoons avocado oil
2 tsp salt
Mix everything together in the evening (dough will be shaggy). Cover with a damp towel and let rest for 30 minutes. Stretch and fold your way around the dough, rotating the bowl till you're all the way around. Cover again with damp towel and let sit at room temp over night. In the morning, dump the dough on a lightly floured surface. To shape the dough, fold the dough over toward the center. Rotate slightly and fold over again until you've worked your way around the entire loaf. Flip the dough over and let it rest for 10 minutes. With floured hands, gently cup the dough and pull toward you a few times, rotating the dough to tighten the shape. Put parchment paper (or a well floured towel) and flip the dough upside down in the bowl. Cover with a towel, and let rise 30-60 minutes (dough should be a little puffy and risen slightly, but not doubled). Flip the dough on to a new piece of parchment. Sprinkle the dough with a little flour, and rub around before scoring the bread. Transfer the parchment paper with dough into a preheated dutch oven. Bake covered at 450 for 25 mins, then take the lid off and bake for another 10 mins.
Cool for an hour before slicing.
Cornbread Waffles:
2 cups fresh milled flour
2 cups cornmeal
2 cups buttermilk
1 cup honey
2/3 cup avocado oil
2 egg
7 tsp baking powder
1 tsp salt
In a large bowl, stir together all ingredients. Cook in waffle maker.
Chocolate Zucchini Cupcakes:
1 cup freshly milled flour
1/2 cup unsweetened cocoa powder
1 cup maple syrup
1 cup finely shredded zucchini
1 cup chocolate chips
1/2 cup butter, melted
1/2 cup sour cream or plain greek yogurt
2 large eggs plus 1 egg yolk
2 tsp vanilla bean paste
1 tsp baking soda
1/2 tsp salt
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a small bowl, whisk together the maple syrup, butter, sour cream, eggs, vanilla bean paste. Gently stir the wet ingredients into the dry ingredients just until combined. Squeeze any extra liquid out of the zucchini and add it to the batter. Stir in chocolate chips, then spoon into cupcake liners (I like to use tulip liners for a bakery look) and bake at 350 for 20 mins or until toothpick inserted comes out clean.
Fresh Milled Sponge Cake:
12 large eggs, room temp
1 cup honey
2 cups fresh milled flour, double sifted
1 tsp baking powder
2 tsp vanilla bean paste
Add eggs into the bowl of a stand mixer. Whip for 10 minutes or until thick and fluffy, gradually incorporating the honey. Sift together the flour, and baking powder, then add to egg mixture a little at a time (fold in with a spatula after each addition). Fold in vanilla bean paste. DO NOT OVER MIX OR YOU WILL DEFLATE THE BATTER! Divide evenly between 2 prepared 9" cake pans, and bake at 350 for 25 mins or until a toothpick comes out clean.
Some links are affiliate links. Thank you for supporting my channel 🖤
Music: Epidemic Sound
Get your Caraway bundle for 20% off and then stack my code TGH10 for and added 10% discount. Right now, they're running a limited-time sweepstakes where every $1 you spend equals 1 entry to win $100,000 in cash or a full kitchen remodel! bit.ly/goldenhour_carawayaug26
🍓 instagram.com/this.golden.hour
🍓Email: littleblueberrykisses@gmail.com
DM or Email to collab!
Links!
My Wardrobe:
https://www.neuflora.com/?sca_ref=320...
My Favorite Collagen and Gelatin (use code GOLDENHOUR10 to save):
https://www.perfectsupplements.com/?C...
Non-toxic, scented soy candles (code GOLDEN20 for discount):
http://antiquecandleco.com/?afmc=this...
My Amazon Storefront:
amazon.com/shop/thisgoldenhour?ccs_id=353a66c2-45e8-4f71-b0be-1b70eded4640
Recipes!
Fresh Milled Sourdough Burger Buns (recipe adapted from instagram.com/rosannawitmer)
2 3/4 cups warm water
2/3 cup avocado oil
1 1/2 cups active sourdough starter
1/2 cup honey
1 T salt
1 T sunflower lecithin
6 cups fresh milled flour (I used hard white wheat berries)
2(ish) cups all purpose flour
In a large bowl, stir together water, avocado oil, sourdough starter, honey, salt, and lecithin. Next, slowly mix in 6 cups of fresh milled flour (just until well incorporated). Cover the bowl, and let rest for 30 mins. After resting, turn on your stand mixer and add 2 cups all purpose flour in small increments. Add flour just until the sides of the bowl come clean (beware of adding too much flour). Knead for 10 mins, then transfer to an oiled bowl. Cover with plastic wrap and let rest overnight. The next morning, shape into buns or 3 loaves of bread. Cover loaves loosely with plastic wrap and let rise 3-5 hours (until well above the sides of the pan).
Bake at 350 for 30 mins or until golden brown. Remove pans from the oven and immediately butter and place a tea towel (for the softest crust) until cooled.
Artisan Sourdough Bread:
500 grams flour
350 grams warm water
50 grams sourdough starter
2 tablespoons avocado oil
2 tsp salt
Mix everything together in the evening (dough will be shaggy). Cover with a damp towel and let rest for 30 minutes. Stretch and fold your way around the dough, rotating the bowl till you're all the way around. Cover again with damp towel and let sit at room temp over night. In the morning, dump the dough on a lightly floured surface. To shape the dough, fold the dough over toward the center. Rotate slightly and fold over again until you've worked your way around the entire loaf. Flip the dough over and let it rest for 10 minutes. With floured hands, gently cup the dough and pull toward you a few times, rotating the dough to tighten the shape. Put parchment paper (or a well floured towel) and flip the dough upside down in the bowl. Cover with a towel, and let rise 30-60 minutes (dough should be a little puffy and risen slightly, but not doubled). Flip the dough on to a new piece of parchment. Sprinkle the dough with a little flour, and rub around before scoring the bread. Transfer the parchment paper with dough into a preheated dutch oven. Bake covered at 450 for 25 mins, then take the lid off and bake for another 10 mins.
Cool for an hour before slicing.
Cornbread Waffles:
2 cups fresh milled flour
2 cups cornmeal
2 cups buttermilk
1 cup honey
2/3 cup avocado oil
2 egg
7 tsp baking powder
1 tsp salt
In a large bowl, stir together all ingredients. Cook in waffle maker.
Chocolate Zucchini Cupcakes:
1 cup freshly milled flour
1/2 cup unsweetened cocoa powder
1 cup maple syrup
1 cup finely shredded zucchini
1 cup chocolate chips
1/2 cup butter, melted
1/2 cup sour cream or plain greek yogurt
2 large eggs plus 1 egg yolk
2 tsp vanilla bean paste
1 tsp baking soda
1/2 tsp salt
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a small bowl, whisk together the maple syrup, butter, sour cream, eggs, vanilla bean paste. Gently stir the wet ingredients into the dry ingredients just until combined. Squeeze any extra liquid out of the zucchini and add it to the batter. Stir in chocolate chips, then spoon into cupcake liners (I like to use tulip liners for a bakery look) and bake at 350 for 20 mins or until toothpick inserted comes out clean.
Fresh Milled Sponge Cake:
12 large eggs, room temp
1 cup honey
2 cups fresh milled flour, double sifted
1 tsp baking powder
2 tsp vanilla bean paste
Add eggs into the bowl of a stand mixer. Whip for 10 minutes or until thick and fluffy, gradually incorporating the honey. Sift together the flour, and baking powder, then add to egg mixture a little at a time (fold in with a spatula after each addition). Fold in vanilla bean paste. DO NOT OVER MIX OR YOU WILL DEFLATE THE BATTER! Divide evenly between 2 prepared 9" cake pans, and bake at 350 for 25 mins or until a toothpick comes out clean.
Some links are affiliate links. Thank you for supporting my channel 🖤
Music: Epidemic Sound
