by Chuck | Jun 20, 2019 | Blog, News
Darrold milling with the NEW Unifine mill. Photo Courtesy of photos by @vicsjcampbell courtesy of @heritagegrainproject Life has been barreling forward to new horizons in the world of heritage grain. In an effort to continue to produce the very best grains we have...
by Marty | Sep 6, 2018 | Blog, Featured, Upcoming Events
Bread Festival At Mill City Farmers Market, Minneapolis 2018 Bread Fest Lineup: It is time to honor our namesake and historic locale with our annual Bread Festival! Join us for mini lectures from renowned local bakers and enter your own loaf in our baking showcase to...
by Marty | Apr 8, 2018 | Blog
Sourdough Sweet Dough USE SWEET DOUGH FOR DINNER ROLLS, CARAMEL ROLLS, CINNAMON BREAD, AND PASTRIES 1st dayMake a levain preferment:20 – 30 gr starter100 gr Sunrise Flour Mill Turkey Red Heritage White Flour75 – 100 gr water (non-chlorinated, 70 – 85...
by Marty | Mar 18, 2018 | Blog, Customer Feedback, Featured, Testimonials
There are just starting to be some good studies comint out about the positive aspects of heritage wheat over modern wheat. We have lots of customers who give us feedback on their personal situations. Here are some of them: I made challah with your refined heritage...
by Marty | Mar 18, 2018 | Blog
This has been a big hit at many of our sourdough classes. Day 1: Make a levain preferment: 25 – 35 gr starter 100 gr Sunrise Heritage White or Sifted Flour 75 – 100 gr water, non-chlorinated, 70-85 degrees F Mix thoroughly by hand so that all the flour and...
by Marty | Mar 14, 2018 | Blog, Bread, Recipes
Sourdough Miche Miche actually means “large loaf” but the way Darrold does it, it’s also a method. If I could have only one of the many breads he makes, this would be the one. It has a tighter crumb so my morning peanut butter and jam on toast doesn’t fall...
