If You’re
Reading
This…
You took the first step toward living differently — toward making instead of consuming.
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At Sunrise Flour Mill, we believe in self-reliance, heritage, and craftsmanship. We encourage you to get your hands in the dough, learn as you go, and create something real from scratch.
This isn’t about baking the perfect loaf of bread or cooking the most beautiful bowl of pasta — it’s about wanting to learn… and since you’re reading this, you already have.
Stack ‘Em High:
7-Grain Heritage Pancakes
One bowl, no stress: Mix everything in a single bowl. A few lumps are totally fine (overmixing = tough pancakes).
Let the batter rest: This gives the baking soda time to activate (for fluffier pancakes).
Medium heat instead of high heat: Slow and steady keeps ‘em golden, not burnt.
Don’t flip out: Wait for bubbles on top, then flip once, and only once.
…Or don’t flip at all: Pour the batter into a waffle iron and enjoy waffles instead.
Out of the Box:
Heritage Pasta
Skip the machine: You can roll and cut by hand — a rolling pin and a sharp knife get you there.
Flour your surface well: Heritage wheat absorbs water differently. If the dough sticks, add a little more flour — don’t panic.
Rest the dough: After kneading, cover and rest for 30 minutes. It relaxes the gluten and rolls out much easier.
Salt your water generously: Like the sea. This is the only time you’re seasoning the pasta itself.
Fresh pasta cooks fast: 2–3 minutes in boiling water. It’s done when it floats.
From Scratch:
Heritage Pizza
Rest the dough: After mixing, let it sit at room temp for 30 minutes before stretching. It’ll cooperate so much more.
Stretch by hand, not a rolling pin: A rolling pin pops the air bubbles. Your hands are the right tool.
High heat is everything: Crank your oven as hot as it goes (500°F+). A pizza stone or steel makes a big difference.
Less is more on toppings: Too much weight = soggy center. Restraint is a skill.
Bake on the lowest rack: Crisps the bottom before the top burns.
Earn Your Crust:
Heritage Bread Blend
Two rises, not one: First rise builds flavor. Second rise builds structure. Both matter.
Score the top before baking: A sharp knife or razor across the surface lets the loaf expand without tearing.
Steam in the first 15 minutes: Toss an ice cube in the bottom of the oven when you load the loaf. Crackly crust, every time.
Tap the bottom: Your loaf is done when it sounds hollow — or when a thermometer reads 200°F inside.
Cool before you slice: We know it’s hard. Cutting too early makes the crumb gummy. Give it 45 minutes.