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What is an autolyse? You may notice that our basi

What is an autolyse?
You may notice that our basic sourdough bread recipe instructs you to use the autolyse technique.. What’s autolyse and why do we do it?

Autolyse is the mixing of the flour and water called for in a recipe followed by a resting period. Simply mix the flour and water into a shaggy bread dough and let it rest (we let it rest 1 hour). Autolyzing helps your flour become fully hydrated, your gluten begins to form, and simple sugars begin to develop. It will decrease kneading time and deepen the flavor of your bread! Good stuff huh!

Great news! Our updated Sourdough Bread Recipe is

Great news! Our updated Sourdough Bread Recipe is on the website! This is a great recipe for new sourdough bread bakers or those who don't want to go through the two to three day process of our standard recipe.

It is complete with tips and tricks. Darrold has been working on this recipe for quite some time, at the request of customers who don't have time for a longer process.
This recipe might pair nicely with a special little giveaway we are planning for next Friday… Stay tuned :)

Darrold hopped in the car and drove across Wiscons

Darrold hopped in the car and drove across Wisconsin to hand deliver an order to one of our wholesale customers. Bear Trap Creek Farms is a charming little farm store nestled in the country side of Ashland, Wisconsin. If you are ever in the area, stop in, tell them we say hi, and shop their supply of quality food!

Homemade pizza is one of the most versatile meals.

Homemade pizza is one of the most versatile meals. The combinations of toppings are endless. At our house, one thing remains the same... our crust 😍. We wanted to share the recipe with you. Check out our pizza crust recipe on our website under the recipe section!

A seed warming mat is a cheap alternative to a bre

A seed warming mat is a cheap alternative to a bread proofing mat. With spring knocking on the door, these seed mats are in stores all over. The only pitfall is that you have less temperature control. The temperature might be a little too warm at times so we suggest putting a kitchen towel between your dough and the mat. Proofing in a warm place makes a world of a difference and a seed warming mat is just another option.

Bread has played a major role in every culture thr

Bread has played a major role in every culture through the ages. You can reference it with religion, sociology, politics, and more. It’s been referred to as “the staff of life”. There are variations throughout the world on a basic bread recipe, and others unique to a particular group. We would love to learn what breads or baked goods are important to you in your culture, religion or ethnic group. Please let us know if you have examples you’d like us to share, or those you’d like to know more about.

Since we are coming up on Easter, we thought we would start with a traditional Hot Cross Buns Recipe. Did you know hot cross buns have a deep history in the Christian faith? These buns represent the end of the lent season with each part of the bun signifying something making these pastries a tradition with some families this Easter season. These buns are so soft and emit the most wonderful aroma of spices. New hot cross buns recipe up on our website.

These Sourdough Discard Parmesan Cheese Crackers a

These Sourdough Discard Parmesan Cheese Crackers are such an easy way to use some of your extra starter. Nothing more in these crackers than the essentials. You skip the preservatives and unnecessary ingredients of many store bought crackers and you are left with a crisp homemade cracker loaded with flavor.

Find this recipe on our website under recipes!

“Every time you mix water, flour, salt, and yeas

“Every time you mix water, flour, salt, and yeast it is an experiment”- Darrold Glanville

Deciding which flour is best suited for your needs

Deciding which flour is best suited for your needs can be challenging and we wanted to make it easier. We wrote a blog post that explains each of our different types of flour. If you are ever unsure which flour you should order, this is a great place to start! Check out the blog post "Explaining Sunrise Flour Mill Wheat Flours" on our website.

Today Marty and Darrold had the team at Sunrise Fl

Today Marty and Darrold had the team at Sunrise Flour Mill take the afternoon off and invited everyone over for a pizza party. Together we shared stories, laughs, and absolutely delicious pizza.

Yet another experiment with sourdough! Marty broug

Yet another experiment with sourdough! Marty brought home a box of plums the other day from our favorite big box store, Costco. Naturally there were more plums than we could possibly eat. They were sitting on the counter and I noticed how much white powder the plums had on them. That white powder, or bloom, contains natural yeast.

I took one of the plums and washed it with just a little water, enough to get the white powder into the water.

I put the water into a clean jar and added some Heritage White Flour.

The next day to my surprise there were a few bubbles. (With just water and flour our starters usually take 2 or 3 days to start getting bubbles). I added more flour and water to double it in size and the next day there were lots of bubbles and it started to look like a starter. I added more flour and water to double in size again, and on the third day this looks like a sourdough starter.

I was going to bake with it then lost my confidence in it and decided to feed one more day.

On the fifth day I baked with it and the bread turned out amazing. There was a subtle difference in the taste that some might describe as a very faint sweet undertone. There was a great chewiness, which we loved!

The possibilities of sourdough bread are truly endless. Have any of you tried making a fruit based starter? What did you use, how did you do it, and what did you think?

Ground seed becomes bird seed - we are all about t

Ground seed becomes bird seed - we are all about those good heritage varieties making their way to be food here at Sunrise Flour Mill. When any of our grain gets dropped on the production floor, we put it into a bag and donate it to the birds. This way it is being used as food and energy which is what it is intended for. Marty is picking out our bird feeder and we should have it by the time it's full on spring.

And just like that… three generations gather aro

And just like that… three generations gather around and make a family dumpling recipe that has been passed down from generations before. There is something so timeless about cooking and baking. Comment the dish that has been passed down in your family!

You have done your final shaping, you have a loaf

You have done your final shaping, you have a loaf of bread in your desired shape supported by great surface tension. You’re about to put it into the oven. This is the point where you score your bread. But why?

Carbon dioxide is what makes starter and bread rise. Even more CO2 is created when it’s baking in the oven causing your loaf to expand (they call this oven spring). It gets to the point where the gas needs to escape. It will escape one way or another and if you do not score your bread, it will rupture along the weakest point in your loaf.

When you score your bread, you provide an opening for that gas to escape. You get to choose where that will happen. You’ll want to make sure you use a sharp blade and make your cuts deep.

The first photo is a loaf that has been scored, the second loaf... we may have forgotten.

Many people will use cornmeal on their pizza peel

Many people will use cornmeal on their pizza peel to help the dough not stick. We ditched cornmeal many years ago and began to use rice flour and we will never go back. At high temps, cornmeal meal can melt and make a sticky mess in the oven. Plus, who wants burnt corn on the bottom of their pizza? Rice flour is much more coarse than regular flour, it has a higher melting point, and it doesn't add an unwanted burnt flavor. Make the switch and let us know what you think

Happy St. Patrick's Day!! Well… almost. This tra

Happy St. Patrick's Day!! Well… almost. This traditional Irish soda bread recipe is adapted from Darina Allen, an Irish chef and founder of Ballymaloe Cookery School. It is a great way to incorporate a little Irish tradition into your St. Patrick’s day this year! Four simple ingredients and no rise time make this recipe quick and easy. Find it on our website under recipes!

Happy Pi Day….hey any excuse to make a pie right

Happy Pi Day….hey any excuse to make a pie right?! We have a wonderful pie crust recipe to share with you. We use the Heritage Whole Wheat Pastry Flour and it always turns out delicious! Check it out under the recipe section on our website.

Just like anything, there are many different ways

Just like anything, there are many different ways you can feed your sourdough starter. Here is a simple video explaining how we feed ours at home!

When life gives you lemons…make Heritage Lemon B

When life gives you lemons…make Heritage Lemon Buttermilk Drop cookies. These cookies are ridiculously soft and delicious. A perfect companion for your morning coffee, or a great desert after a long day. This new recipe can be found on our website on the recipe page.

PRO TIP: Mix up our Pancake Mix the night before t

PRO TIP: Mix up our Pancake Mix the night before to make a super easy, filling, and nutritious breakfast the next morning. Even better, add a ¼ Cup of sourdough discard so it can work it’s magic overnight. With only 5 steps, it takes just a few minutes. Your future self will thank you!

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