Photos | Sunrise Flour Mill

sunriseflourmill

Who else has a special love for homemade pizza wit

Who else has a special love for homemade pizza with a Sunrise Flour Mill crust? Tonight’s dinner will be a tough one to beat. #sunriseflourmill

This Thanksgiving as we reflect on what we are tha

This Thanksgiving as we reflect on what we are thankful for, we think of all of you. We are thankful for your support and your kindness. This wonderful community of bakers means the world to us. You have moved us from having this dream to achieving it. From the bottom of our hearts, know how truly grateful we are. From our family to yours, Happy Thanksgiving.
Yours,
Darrold and Marty
•
•
•
Pc: @vicsjcampbell

A fresh raspberry white chocolate scone and a fres

A fresh raspberry white chocolate scone and a fresh cup of coffee. This might be the perfect way to start a Sunday. #sunriseflourmill

Here is yesterday’s loaf! So light and tasty....

Here is yesterday’s loaf! So light and tasty.... and already gone. #sunriseflourmill

Flurries fly outside while we prepare this beauty

Flurries fly outside while we prepare this beauty for baking. #sunriseflourmill

We made the LIGHTEST and FLUFFIEST dinner rolls ou

We made the LIGHTEST and FLUFFIEST dinner rolls out of our Heritage White Flour. Let’s just say next time we will be making a double batch! 😉 #sunriseflourmill

You can find this recipe at handmadefarmhouse.com along with other wonderful recipes! @handmade.farmhouse

It’s a breakfast for supper kind of day. We are

It’s a breakfast for supper kind of day. We are living wild! #sunriseflourmill

I know it looks like a lot of bread but chances ar

I know it looks like a lot of bread but chances are it won’t make it through the weekend... anyone else have this problem?
#sunriseflourmill #mnmade

There is something so relaxing about making your o

There is something so relaxing about making your own pasta. Working with your hands, rolling, and cutting the dough. Your favorite music genre playing softly in the background, hands dusted with flour, and the feeling of knowing exactly what you are feeding your family. It is truly hard to beat.

Our Heritage Bread Blend doesn’t have to be just

Our Heritage Bread Blend doesn’t have to be just for bread!
•
•
•
#sunriseflourmill #mnmade #rediscoverrealfood

Flour and water. It’s truly that simple. Our pas

Flour and water. It’s truly that simple.
Our pasta is made with our highest quality heritage wheat flour, and water. It is then slowly air-dried at low temperatures to retain as much flavor and nutritional value as possible. #sunriseflourmill #mnmade #rediscoverrealfood

Saying hello to all the new people who have ordere

Saying hello to all the new people who have ordered our flour over the last few weeks. We are packing up and shipping out boxes as fast as our small but hard-working team can manage. We wanted to say THANK YOU from the entire Sunrise Flour Mill crew. Your baking in this time of crisis warms our hearts. Nourish yourselves and stay home, stay healthy, and be strong.

A few years ago I hand-processed every single order over e-mail. I knew every single customer of ours by name! I miss the connection, but also love that more people are discovering heritage wheat, and are discovering how our milling system produces the very best whole wheat you can buy. This year was the first in a decade that we set up an online store. We would have never imagined that a world wide pandemic would have brought our flour to so many people across the country. It’s thrilling from our vantage point to see how all the pieces have fit together over the last year for us to be able to get flour all over the country to people who need it.

We are following our own precautions to stay healthy and safe, and feel blessed to be able to ship flour to your homes so you can stay home, and bake delicious things.
Marty, President @sunriseflourmill thank you to @vicsjcampbell for the capture.

Gorgeous Whole Wheat sourdough Brioche made with h

Gorgeous Whole Wheat sourdough Brioche made with heritage wheat. @lowertown_bakehouse #sunriseflourmill #heritagewheat

We didn't scream for ice cream today, but were del

We didn't scream for ice cream today, but were delighted when it showed up. Barb runs the @pumphousecreamery in south Minneapolis and came to the mill to learn more about the heritage flours that she has been using for almost a decade. We love that she has melded organic heritage wheat flour into her boutique ice cream shop that has "Big dreams of staying small." We love any collaboration which gives us a good reason to eat delicious, REAL, well crafted food. Barb, like us, has a drive and passion for healthy local food and is a phenomenal cook and baker. She naturally gravitated towards Sunrise Flour Mill because she recognized the nuanced flavor that heritage wheat has and wanted to move away from using modern wheat.
She offers 20 different carefully crafted flavors of ice cream, some that rotate seasonally. She uses an abundance of locally grown and sourced products including our flours in her cone batter.

Her latest flavor she wants you to try is her Toasted Heirloom Corn Masa Ice Cream.
For our friends who find heritage wheat more digestible now you know where you can fill your ice cream cone craving, and thank Barb for making this feel good ice cream in Minnesota.
Have you been?
#icecream
#onlyinmn
#heritagewheat
#locallysourced
#pumphousecreamery
#heirloomcorn
#sunriseflourmill

Thanks to Sue Nielsen, pastry chef @farmtablefound

Thanks to Sue Nielsen, pastry chef @farmtablefoundationamery for test baking with our new Whole Wheat Pastry Flour.
We love the new White Sonora Whole Wheat Pastry Flour, and have been getting lots of feedback from our fans about its phenomenal bake-ability.
Not only is it whole grain nutrition, but it adds so much flavor and lift that normally you don’t get with a commercial whole wheat.
It is great in pie crusts, biscuits, muffins, cookies, scones and more.
We want to know what’s on the menu for your holiday baking! What will you be filling your crusts with?

If you have visited us @mcfarmersmkt recently you

If you have visited us @mcfarmersmkt recently you might have met Joni. She is an essential part of our team, and holding down the market stand while Marty recovers from surgery.
Joni is a home baker if there ever was one. She has a family of eight children and she knows how to make bread... and a lot of it. She also makes a killer pie crust, tremendous biscuits, and can crank out copious amounts of Cinnamon Rolls when her large family is in town.
When asked how many loaves of bread she has baked in her life she laughed saying, “infinite.” But then reflecting on the comment she said, “I taught my children how to bake bread, and now I teach my grandchildren, so it really is infinite.” She has 23 grandkids at present! Say hi to Joni at market all through October 9:00-1:00 at the Mill City Farmers Market.
#homebaker #heritagegrains #thefamilythatbakestogether #sunriseflourmill

We talk about digestibility a lot around here, fun

We talk about digestibility a lot around here, fun diner convo we know 😉 It is the main reason we have gathered such a loyal following over the years. People can relate to Darrold’s story of gluten intolerance debunked by heritage wheat, and many people have also given similar reports of finding heritage wheat more digestible and consequently being able to eat bread again!

In the digestibility equation the type of wheat used is not the only factor… the bread making process and other added ingredients in commercial bread can play a role.
In the quest to make bread fast, cheap and easy, modern bread making processes are able to create a loaf of bread from flour to packaged and on the truck in about 2 hours. In order to make bread in such minimal time, commercial bread is boosted with a myriad of conditioners, reducing agents, added gluten, extra single strain yeast, and other additives and preservatives to extend shelf life.
This is a far cry from the long fermentation process that was traditionally used to create breads. True sourdough bread (Flour + Salt + Water), is more digestible for you than commercial breads, and not filled with all the extra stuff. During the rising and slow fermentation process the diverse natural yeasts and healthy bacteria are breaking down the gluten for you, they also make bubbles so your bread rises. So nice of them to do all that work, and really all we need to do is give them time.
We know it takes longer and maybe you are saying, “Who has that kind of time?!” But if your food is making you sick, do you really have time for that?
#Sourdoughseptember
#realfood
#heritagewheat

Sourdough may be a bit of a misleading name. While

Sourdough may be a bit of a misleading name. While sourdough can at times taste sour, it doesn’t have to be! When we say sourdough we mean bread risen with a natural starter containing multiple strains of natural yeast and lactobacillus bacteria (this helps aid in digestion, but more on that in another post). When fed a healthy helping of flour and water, the yeasts and bacteria in your starter will produce gas… glorious bubbles that make your doughs rise. When the organisms in your starter run out of food, they begin to produce lactic and acetic acids, which gives your dough a sour tang.

One of the reasons we encourage our sourdough students to feed their starters for a few days before breadmaking is that happy, well-fed and balanced natural yeasts don’t produce lots of lactic acid, and your sourdough bread will taste like… bread.

If you enjoy the tang, you can achieve it by letting your dough proof longer. The longer the natural yeasts and bacteria have to ferment, the acids will be produced and your bread will taste more sour. Often, leaving dough in the refrigerator for 24 hours will help you develop more sour flavors.

How about you? How sour do you like your sourdough?

Don't forget if you need a starter you can find us at the Mill in North Branch every Tuesday 9:00 AM to Noon.

What makes a true sourdough? Simply three ingredie

What makes a true sourdough? Simply three ingredients. All around us are natural yeasts and bacteria, and as luck would have it (or perhaps in nature’s wisdom), some great ones are found on grains like wheat. When we add water and grind the grain into flour making food available to the yeasts and bacteria, they can grow and thrive. Many people will start with a “Starter” which is a pre-built up culture that has proven good in baking. However, you can create your own starter with flour and water (time and a warm room also helpful). When we are talking about such simple ingredients it’s important to note how critical in baking great sourdough it is to have great ingredients. Flour is THE critical element in baking bread. With sourdough we need an environment that natural yeasts and bacteria can thrive in. That is why organic wheat is so important. We would not want to use wheat that contains residues of pesticides or other chemicals that may inhibit the growth and productivity of our very alive and active natural yeasts and bacteria.

It is also important that the flour not be overly processed which can not only change the kind of natural cultures that are present in our wheat, but also the quality of food that all the microorganisms have to thrive on. Our starter loves to be fed our organic, Heritage Turkey Red wheat.

You can also make sure your water is clean, pure and ideally not chlorinated (like city water often is.) You can boil it and cool it back to room temperature to release the chlorine or try using well or filtered water.

For salt we enjoy using @redmondrealsalt (no affiliation), which has not been stripped of its trace minerals and has no added caking agents etc. It’s just real salt, that tastes great.
#sourdoughseptember
#realfood #heritagewheat #sunriseflourmill #realbreadcampaign #sourdoughbread

Making great bread can sometimes be the difference

Making great bread can sometimes be the difference of having the right tools.
A dough scraper seems a simple thing, but can be a versatile tool for a baker. It can help you mix, knead, scrape, divide and shape your loaf. They are also handy for cleaning off a counter top afterwards.
Banneton baskets are used for proofing doughs. They are especially helpful with wet doughs and sourdough because they give you some structure and support while rising takes place.
The Lame (wood handle with blade), is used for slashing or scoring dough. Often, you will see a baker’s artistic side through their scoring techniques. Yet scoring or cutting a loaf has a very functional purpose of allowing the bread to expand properly while baking and for gas to escape.
You can find these bread tools and grab a free sourdough starter during our mill hours Tuesday 9 am to noon, or find them online.
#sunriseflourmill #heritagewheat #sourdoughseptember #bread #toolsofthetrade

Load More... Follow on Instagram