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Warning: Wholesome content that will make you smil

Warning: Wholesome content that will make you smile! This might be one of our favorite uses of the sourdough starter yet...
Nora B. is a special education teacher and a customer of ours. She got one of our 100-year-old sourdough starters and brought it into her classroom. Together as a class, they fed the starter all five days and mixed up the dough. Nora took it home and baked the bread. She then brought the loaf of bread (see photo) to her class so they could all enjoy it together.
Nora, the lessons you have taught your kids are immeasurable and this activity will be remembered forever. Bravo!
Like and share if you think sourdough should be in more classrooms!

Many people find heritage wheat more digestible.

Many people find heritage wheat more digestible. It is comments and reviews like these that motivate our entire team to make this premium flour each and every day.

If you have a gluten sensitivity (not celiac) and have tried heritage wheat, comment below. People might be surprised the difference our wheat can make.

Have you ever noticed that “never bleached or br

Have you ever noticed that “never bleached or bromated” is written proudly on the front of our Heritage White Flour bag? We never bleach our flour. Never have, never will.

Bleaching is done because the endosperm of conventional wheat is yellowish in color. If you let the flour age for a couple months, it oxidizes and the yellow goes away. Conventional wheat is chemically bleached so it can be used faster. The bleaching agent used is benzoyl peroxide. Many countries have banned peroxides as food additives due to health concerns. Our heritage wheat does not need to be bleached because the endosperm is naturally white and we find it unnecessary to add chemicals. We don’t use any chemicals in any of our processing making us proud to say Sunrise Flour Mill products are 100% organic.

Next week we will talk about why we never bromate our flour...

Don't toss out your butter wrappers! Swipe to see

Don't toss out your butter wrappers! Swipe to see why.
We can always count on Marty for a baking hack!

Marty here sharing a fun day with you. Today we r

Marty here sharing a fun day with you.

Today we received/celebrated our SBA Minnesota Encore Entrepreneurs of the Year Award. Thank you to the Chisago County Economic Development Authority for nominating us. We are honored that Sunrise Flour Mill was chosen from more than 50 other small businesses that have owners who are crazy enough to start a business after the age of 50. 😉 We had an award ceremony at the mill, showed off our milling process, and got to talk about why our flour is unique and special.

Smile, Darrold. We did it :)

Hey fish lovers! Minnesota and Wisconsin fishing

Hey fish lovers!
Minnesota and Wisconsin fishing opener is approaching quickly and Darrold is counting down the days! For the past 50 years he has tried to find the perfect batter to compliment the delicious walleye, crappies, northern and other great fish he brings in every summer. That perfect batter Darrold was looking for? He finally discovered it!!! It might surprise you. Recipe in bio link!

Oh and swipe to see a photo from Darrolds most recent fishing trip! These were brought home and prepared using the recipe. Yum! 🙂

Guess who's back... back again. 😉 We will be at

Guess who's back... back again. 😉

We will be at the Mill City Farmers Market starting this Saturday. We will be there every other Saturday until the end of Oct.

There are 20+ new vendors at the market including Bakery on 22nd St that uses our flour! The market will be full of prepared food, vendors, artists, and more!

Want to pick up a Sunrise order from the Market? You can preorder on our website and pick it up at our booth. Just make sure you get your order in by Thursday afternoon! Of course walk ups are welcome too. Come and browse, we will have everything in our line. :)

It's maple syrup season folks! It seems like aroun

It's maple syrup season folks! It seems like around every corner is a maple tree tapped to make the sweet liquid gold.
What a perfect time to post our recipe for Heritage Sea Salt Maple Cookies. These cookies pack a mapley punch and will knock your socks off! They are drizzled with a maple glaze and sprinkled with sea salt to create a wonderful salty sweet treat. But don't just take our word for it, try this recipe yourself. Recipe link in bio!

Proofing Hack! When it comes time to proof your d

Proofing Hack!

When it comes time to proof your dough, put the bowl on a heating pad set to the lowest setting and place a kitchen towel between the bowl and the heating pad. Works like a charm!

We are working on a Kolach recipe to share with you (more on that later). We used this little trick and the dough rose beautifully :)

Proud Mill Moment! Darrold and Martha Glanville, O

Proud Mill Moment! Darrold and Martha Glanville, Owners of Sunrise Flour Mill, are the Small Business Administration's Minnesota Encore Entrepreneurs of the Year!

More details and photos to come :)

There are certain things you can do to make your l

There are certain things you can do to make your loaf of sourdough bread more sour. It's true! Here are 6 things to try if you prefer your sourdough bread to be more sour:

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. We are sharing a traditional Hot Cross Bun Recipe. These buns are a tradition with some families at Easter marking the end of Lent. These buns are so soft and tasty.

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. Email the recipe, photo, story, or ideas to info@sunriseflourmill.com!

Hot Cross Buns Recipe in bio link

Remember that Ukrainian Easter Bread Recipe we sha

Remember that Ukrainian Easter Bread Recipe we shared yesterday? Well, this is what we call a blooper bake... yikes haha

Two things here-
1. Name another company that would proudly display their bloopers. Mistakes are good, it is how we learn. In this case, we learned that we should divide the dough into two panettones.
2. The second photo is actually the end result of this blooper. This goes to show that you shouldn't give up on a bake, it might be salvageable! We trimmed the overflow off and put it right back into the oven. :)

Marty here - If you have been following us on soci

Marty here - If you have been following us on social media or reading our emails, you know Ukraine has special meaning for us through Darrold’s Ukrainian mother. Ukrainian Easter bread was always on their table at Easter, and I’ve tried to carry on the tradition. This is the recipe I’ve used since we were married and it was handed down to me. I thought I would share it with you.

Recipe in bio link!

What do you do with sourdough discard? Some people

What do you do with sourdough discard? Some people throw it away but we don't like to do that because it feels wasteful when there are so many ways to use it.

There are many recipes that specifically call for sourdough discard that you can use (thank you internet). But did you know you can make adjustments to your own recipes to add some discard? Here are two ways how.

The freshness of spring makes us think of the fres

The freshness of spring makes us think of the freshness of lemons and we can't help but think of our favorite lemon cookie recipe.
This is one of the original recipes Marty and Darrold would hand out when Sunrise was nothing more than a two person operation running out of a garage. To say this recipe is tried and true is an understatement. It has been a favorite of ours and our customers over the many years we have shared it.
Now it's time to share it with you lemon lovers 🙂 You are guaranteed to get caught with your hand in the cookie jar more than once. Enjoy, and Happy Spring!

Recipe in Bio Link

Looking for a quick and easy way to make bread? Tr

Looking for a quick and easy way to make bread? Try our Easy Heritage Yeast Bread Recipe!

Bakers love how simple and straightforward it is. In just three hours, you can have a phenomenal loaf of bread ready to eat! It is also perfect for beginners so tag someone who wants to start bread baking!

Recipe in bio link!

Need a dinner idea? How about Polenta!? We make p

Need a dinner idea? How about Polenta!?

We make polenta using our organic cornmeal. We offer two different types of cornmeal, coarse and fine. Coarse grind makes a firm, coarse polenta, and the finer grind makes a soft, creamy polenta. This is a personal preference, both ways are tasty!

It is a dish that is easy and can be customized to your liking. Try serve it with butter, salt, pepper, and topped with sautéed vegetables alongside your main course.

Keep this savory idea in your back pocket for the next time you need a dinner idea!

Polenta Recipe in bio link :)

Why is it that sometimes you eat all the bananas r

Why is it that sometimes you eat all the bananas right away, and then sometimes all of a sudden the entire bunch is overripe? Oh well, it just means it's time to bake.

We were in search of something a little different to help use up some bananas and came up with this recipe: Banana Chocolate Chip Pecan Muffins.

Trust me, these did NOT disappoint. In fact, these muffins are so delicious, it would be sinful not to share the recipe! - link in bio!

If there is one group of people who know how to pr

If there is one group of people who know how to properly spend a Friday afternoon, it's the Sunrise Flour Mill Staff.
Today we enjoyed the warmth of the sun (it's been dearly missed), Darrold's top notch pizza, live music, and each other's company. Perfect way to end the week :)

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