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Focaccia is one of the easiest yeast breads to mak

Focaccia is one of the easiest yeast breads to make, plus you can get as creative as
you want with your toppings! This dimpled bread is sure to be a crowd pleaser. New focaccia recipe on our website!

So the bread you made a few days ago is starting t

So the bread you made a few days ago is starting to dry out… no need to toss it! There are so many things you can do with dry bread.

Here is a loaf of Challah that was a bit on the dry side after a couple days on the counter. Rather than throwing it out, we made French Toast. It was delectable!

How do you use your dry bread?

Officially opening the doors this week! Who wants

Officially opening the doors this week!
Who wants to join our Heritage Baker Community?
Comment some love!

Here is one more way to use your sourdough discard

Here is one more way to use your sourdough discard! Just as we promised, a graham cracker recipe. This recipe uses 100% whole wheat flour and since we mill our wheat flour so fine, the texture is amazing. Find them on our website under the recipe section!

Okay, let's drop the act. Everyone posts beautifu

Okay, let's drop the act.
Everyone posts beautiful photos of the bread they bake. Don't get us wrong, these big beautiful loaves of bread are very impressive and you should show them off and be proud! But what about the loaf that didn't work out the way you wanted? Maybe it was flat, or dense, or you forgot to score it. Sometimes you make bread and it just flops. And that's okay. Together, let's make that okay!
We challenge you to share your flops. Share what went well and what didn’t. Ask for opinions and seek help from this community of bakers. Let's help one another and normalize the flops, because, believe us, they happen to everyone.

We’ll go first: Here is a photo of our recent flop. We tried making a loaf of sourdough bread in our bread machine…you could build homes with this brick...

Hey pasta lovers, our Fusilli is back in stock!

Hey pasta lovers, our Fusilli is back in stock!

While an amazing crust is first and foremost in an

While an amazing crust is first and foremost in any good pizza, a tasty sauce is a close second. When Darrold makes pizza, he makes his own sauce using San Marzano tomatoes, a pinch of salt, and a pinch of sugar. So simple. So tasty!

If you have baked bread before, you are no strange

If you have baked bread before, you are no stranger to the knowledge that dough likes a cozy warm place to rise. There are many places and techniques people use to help their dough rise. Here are a few ideas. Comment what works best for you!

Nothing is more disheartening than throwing away y

Nothing is more disheartening than throwing away your extra sourdough starter that you have worked so hard to grow. There is no need. Check out our new blog post “What to do with Extra Sourdough Starter” on our website.
Next week we will be sharing a graham cracker recipe that uses sourdough discard!

Baking a loaf with 100% Whole Wheat Flour is trick

Baking a loaf with 100% Whole Wheat Flour is tricky. Stone milling leaves large bran pieces that cut the gluten strands as the dough rises resulting in a flat loaf of bread. That's why we decided to install our Unifine Mill that shatters the grain leaving a Whole Wheat flour that is nearly as fine as White flour, and makes a lighter and loftier loaf of bread. Many customers find good success making a 100% whole wheat loaf. Others like to blend the Heritage Whole Wheat Flour with the Heritage White Flour. This way you get the flavor and nutrition of the whole wheat flour and the beautiful rise of the white flour. Tell us your favorite ratio of white flour to whole wheat flour. If you use 100% Whole Wheat, do you have any tips or tricks to pass along?

In all our travels, we have compared many differen

In all our travels, we have compared many different kinds of gnocchi. Nothing beats the gnocchi we had in Italy. We have been trying to replicate it for a long time. We think we have done it and wanted to share it with you.. Check out our gnocchi recipe under the recipe section on our website.

Let's be honest, takeout pizza can't beat homemade

Let's be honest, takeout pizza can't beat homemade pizza. Over the years, we have taught many pizza making classes to bakers of all skill levels. Here are the top 6 pizza making mistakes we see all the time: Share with a friend to save their pizza!

This has to be the quickest, easiest, most delicio

This has to be the quickest, easiest, most delicious cookie recipe ever. They are soft, chewy, and perfect for last minute baking! You can find this recipe on our website under the recipe section!

Here is a video of how Darrold shapes his bread do

Here is a video of how Darrold shapes his bread dough. There are a million different ways you can do this, but this is just the way he likes. You’ll notice at the end of the video he is creating surface tension (or as Julia Child called it, a “gluten cloak”) to help the dough hold its shape during the final proof and enhance the oven spring.

With Valentine's Day coming up, we decided to get

With Valentine's Day coming up, we decided to get a little festive. Pictured are little Red Velvet Whoopie Pies...except we skipped the red food coloring so are they just chocolate whoopie pies now?? Anyway, they were soft and sweet and worth a shot if you are looking to make something a little special! We use the Heritage White Flour. Recipe written by the wonderful @i_heart_eating and can be found on www.ihearteating.com

We have exciting news! Every single flour in every

We have exciting news! Every single flour in every single size, including the Bread Blend, is back in stock! The 7 Grain Cereal is back, the Pancake Mix is back, the Oat Cereal is back and more! Check it out at sunriseflourmill.com

Our next step is getting the pasta machine up and running. We will post when the pasta is available again. Stay tuned!

Lasagna has to be one of the easiest recipes to us

Lasagna has to be one of the easiest recipes to use homemade noodles. Just make the dough, roll it into sheets, and layer your dish! This photo features lasagna noodles made from Heritage White Flour, a popover that forgot to pop, and a dog who would happily take it all.

The noodles were made with 2 cups of flour, 3 eggs, 1 teaspoon of olive oil, a pinch of salt and, if needed, enough water to form a cohesive dough.

Looking for something to bake this weekend? Peter

Looking for something to bake this weekend? Peter Reinhart’s book ,The Bread Baker’s Apprentice, has a bagel recipe worth checking out. The bagels shown below were made by Carrie Requist who followed Reinhart's recipe. She used honey instead of malt powder and they turned out fantastic!
Reinhart's bagel recipe can also be found here: https://www.nationalgeographic.com/culture/food/the-plate/2014/04/23/recipes-worth-trying-peter-reinharts-bagels/

Made with the right ingredients, even cake can be

Made with the right ingredients, even cake can be nutritious! Because we use minimally processed heritage grains, we retain many of the micronutrients. But this baby doesn't care about all that, she just knows it tastes great!

This cake was created by the very talented @thecakedivamn . She is a local pastry chef who creates the most beautiful cakes using our flour. Her work never ceases to amaze us here. If you haven't already, check out her work!

Here's a little trick for you- Buy a disposable al

Here's a little trick for you- Buy a disposable aluminum foil roasting pan that will fit over the top of your bread pan. When you do not want your crust to brown anymore in the oven, put the pan over the top.
Many people use aluminum foil but we like to use the roasting pan because it's easy to reuse many times.

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