by Chuck | Oct 22, 2021 | Ancient Grains, Blog, Bread, Recipes
Heritage Whole Wheat Dinner Rolls 1 C Lukewarm Milk1 Package Yeast (2 1/2 tsp)2 Tbsp Softened Butter1 Tbsp Honey1/2 tsp Salt1 1/4 C Heritage White Flour, sifted1 1/4 C Heritage Whole Wheat Flour, sifted In a medium sized mixing bowl, mix together milk and...
by Chuck | Jul 1, 2021 | Ancient Grains, Blog, Bread, Recipes
Heritage Hot Dog or Hamburger Buns 520 g Sunrise Flour Mill Heritage White Flour2 ¼ tsp Yeast1 tsp Salt1 Tbsp Sugar120 g Warm milk1 Egg140 g Warm water2 Tbsp Butter or oil In a medium bowl, combine flour, yeast, salt, and sugar.In a small bowl, whisk together...
by Casey Mikl | May 7, 2021 | Ancient Grains, Blog, Bread, Recipes, Uncategorized
Making Sourdough Bread With a Preferment (Two Stage Method) While a preferment may take more time, it improves the structure of the dough, adds a more complex taste, a darker crust, and enhances flavor.Alternately, if your starter is very active, you might try...
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 | 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 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...
