by Chuck | Jun 18, 2020 | Recipes
Heritage Whole Wheat Sourdough Bread Note: If you're new to whole wheat baking, you might want to start by using Heritage White Flour and substituting between 20%-40% Heritage Whole Wheat Flour. As you have success with those percentages, you can start...
by Chuck | Jun 18, 2020 | Ancient Grains, Blog, Bread, Recipes
Heritage Sourdough Bread 1000 g Heritage White Flour or Heritage Bread Blend ((*These two flours are easy to work with and will make great bread to get you started. After you get familiar with this process you can use this same recipe to replace some of the...
by Chuck | Jun 18, 2020 | Recipes
Maintaining a Sourdough Starter If you have obtained a small amount of starter from a friend or from Sunrise Flour Mill, use these guidelines for building it up and maintaining it. First, the quantity of starter needs to be built up by feeding it and doubling it in...
by Chuck | Jun 18, 2020 | Recipes
Starting & Maintaining a Sourdough Starter This recipe works best with Heritage flours. It may not work the same with conventional wheat. 1/2 Cup Sunrise Flour Mill Heritage Flour1/2 Cup Tepid Water (Water should be no hotter than 100F. Use well water or bottled...
by Chuck | Jun 18, 2020 | Recipes
Creamy Polenta Our cornmeal is milled from high-quality organic corn and full of texture and flavor. We have two versions to choose from; coarse or fine. A bowl of polenta makes a hearty side to any meal. Or you can add shaved cheese, sliced scallions, a...
