When we retired, Darrold was on a mission to recreate the delicious breads we enjoyed in our travels.You know, the ones with the crusty exteriors and the pillow-soft interiors.That's what led to the founding of Sunrise Flour Mill, but that's a story for another day.
Darrold had never baked bread before- so to get started on this bread baking quest, he volunteered at a bakery to pick up some tips. He learned the fundamentals and then continued learning and researching on his own.
It took him many years, countless hours, and hundreds of loaves but he is now able to replicate the loaves we found in our travels.
And, he’s still learning.
Darrold has taught countless sourdough bread baking classes over the years. He shows us in this video how he shapes his loaves. Give it a try in your next bake. This method may help your loaves finally achieve that nice strong surface tension and hold their shape better.
A big component in finally creating the bread we had in our travels is using heritage wheat. If you want the best loaves, you have to source the best ingredients.
If you are just getting started with bread baking, here is an easy yeast bread recipe to try. Don't forget to send us a photo of your bread!
How to Shape a Loaf of Bread
Why Heritage Wheat?
Most flour is milled from modern conventional wheat varieties developed specifically for increased yield. Heritage wheat is what came before them, and it behaves like a different ingredient.
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Older wheat
Turkey Red and White Sonora are pre-1950s varieties, not the modern varieties most flour is milled from. Many find heritage wheat easier to digest.
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Milled in small batches
Milled in Minnesota and shipped within days, with the milling date printed on every bag.
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Nothing added
Certified organic and non-GMO, grown without glyphosate, never bleached or bromated.
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