by Chuck | Jun 18, 2020 | Recipes
Easy Heritage Yeast Bread 1 lb (450 g) Heritage White or Bread Blend Flour (Weighing ingredients is the most accurate way to bake.)1-2 tsp Sea Salt10- 12 oz (300 G) Chlorine-Free Water (75-80 degrees F )1/2 – 1 tsp Active Dry Yeast Mixing and Kneading In a large...
by Chuck | Jun 18, 2020 | Recipes
Heritage Whole Wheat Sourdough Bread 1000 G Ultra-Fine Heritage Whole Wheat Flour720 G Chlorine-Free Water (90 F)1 tbsp Real Salt (or other unrefined salt)250 G Active Sourdough Starter MixingAutolyze the flour (pre-soak flour and water for one hour. Add the water to...
by Chuck | Jun 18, 2020 | Recipes
Making a Kilogram of Sourdough Bread Dough (1 kilo = 2.2 pounds) 1st DayMake a levain pre-ferment:-25 – 35 g starter-100 g Heritage White or Bread Blend Flour or Pizza flour-75 – 100 gr water, non-chlorinated, 70 – 85 degrees F Leave on...
by Chuck | Jun 18, 2020 | Recipes
Maintaining a Sourdough Starter If you have obtained a small amount of starter from a friend or from Sunrise Flour Mill, use these guidelines for building it up and maintaining it. First, the quantity of starter needs to be built up by feeding it and doubling it in...
by Chuck | Jun 18, 2020 | Recipes
Starting & Maintaining a Sourdough Starter This recipe works best with Heritage flours. It may not work the same with conventional wheat. 1/2 Cup Sunrise Flour Mill Heritage Flour1/2 Cup Tepid Water (Water should be no hotter than 100F. Use well water or bottled...
by Chuck | Jun 18, 2020 | Recipes
Creamy Polenta Our cornmeal is milled from high-quality organic corn and full of texture and flavor. We have two versions to choose from; coarse or fine. A bowl of polenta makes a hearty side to any meal. Or you can add shaved cheese, sliced scallions, a...
