by Casey Mikl | Apr 1, 2021 | Blog, Pizza, Recipes
Pesto Pizza Note: This recipe is for making a 12” Pizza. See "Heritage Pizza Crust" recipe for making your pizza crust. 4 oz (94 g) Basil Pesto1-2 tbsp WaterWalnuts crushed into small pieces (to taste)Parmigiano Reggiano or Mozzarella (to taste) To...
by Casey Mikl | Mar 30, 2021 | Blog, Recipes
Heritage Hot Cross Buns Buns:1/2 C dried fruit of choice (raisins, currents, or craisins are common)1 C very warm milk, divided in half1/4 C white sugar1/4 C brown sugar5 tbsp butter1 tsp vanilla extract1/2 tsp salt1 envelope active dry yeast (2 ¼ tsp)2 large...
by Casey Mikl | Mar 29, 2021 | Blog, Recipes
Sourdough Discard Parmesan Cheese Crackers 1 C Heritage Sunrise Flour Mill Flour (any kind)1 C sourdough discard1/3 C parmesan cheese2 tbsp thyme1/4 C olive oil1 tsp sea salt Combine flour, starter, cheese, thyme, and oil. Mix until dough is formed.Divide the...
by Casey Mikl | Mar 29, 2021 | Blog, Recipes
Heritage Pizza Crust 450 g (approx. 1 lb.) Heritage White Flour or Heritage Pizza Flour1-2 tsp Sea Salt300 g (10-12 oz.) warm water – temperature 75-80 degrees F (chlorine free)1/2-1 tsp dry active yeast In a large bowl, measure the flour. Add the salt...
by Casey Mikl | Mar 24, 2021 | Blog, Bread
There is a lot of information available about starting and maintaining sourdough starter. Over the years we have encountered lots of theories. Many say that you need to add sugar, whole wheat, the white dust you see on ripe fruit, etc. We have made sourdough starter...
by Casey Mikl | Mar 24, 2021 | Blog
Let’s be honest, takeout pizza can’t beat homemade pizza. Over the years, we have taught many pizza making classes to bakers of all skill levels. Here are the top 6 pizza making mistakes we see all the time. Too Much Cheese You might think that...
