by Casey Mikl | May 20, 2021 | Ancient Grains, Blog, Recipes
Sourdough Discard Scallion Pancake Chop a handful of fresh green onions, peppers, or shallots.Take out about 1/2 cup of starter. Thin it if necessary so that it becomes thick as pancake batter.Heat an iron skillet or griddle, adding a small amount of oil after the...
by Casey Mikl | May 10, 2021 | Ancient Grains, Blog, Recipes
Pumpkin Dog Treats 1 Can Pumpkin Puree3/4 C Peanut Butter5 Large Eggs5-6 C Whole Wheat Flour Preheat your oven to 350F and line a baking sheet with parchment paper (or a baking mat).Beat pumpkin puree, peanut butter, and eggs until well combined. Gradually add 5 cups...
by Casey Mikl | May 7, 2021 | Ancient Grains, Blog, Recipes
Ultimate Fish Batter Recipe Beer of choiceUltra-fine Whole Wheat Pastry FlourSeasonings of your choiceOil for deep frying/frying Pour some beer in a bowl. You could start with half a bottle or can. The amount of batter you make will depend on the amount of fish...
by Casey Mikl | May 7, 2021 | Ancient Grains, Blog, Cookies and Bars, Recipes
Heritage Sea Salt Maple Cookies 1/2 C butter, softened3/4 C real brown sugar1/4 C white sugar1 egg1/3 C real maple syrup1 1/2 tsp real vanilla extract2 C flour, sifted – any SFM flour will work1 tsp baking soda1/2 tsp salt1/2 C nuts, optionalGlaze:1 C...
by Casey Mikl | Apr 20, 2021 | Ancient Grains, Blog, Bread
In his book, “Bread Alone”, Daniel Leader’s definition is “sourdough, or levain as the French call it, is an intensely alive mass of fermenting yeast, flour, and water that leavens and flavors a larger amount of dough”. This sourdough culture...
by Casey Mikl | Apr 20, 2021 | Blog, Recipes
Cornbread 3/4 C Cornmeal (fine or coarse)3/4 C Whole Wheat Pastry Flour (or any of the Sunrise flours), sifted1 Tbsp Baking Powder1/2 tsp Salt1/4 C Sugar3/4 C Milk1 Egg, beaten2 Tbsp Butter, meltedOptional Ingredients1/4 C Sourdough Starter3/4 C Apples,...
