We learned this method from one of our favorite bread books, “Flour, Water, Salt, Yeast”. Using your thumb and your forefinger, wrap your hand around the dough and pinch the dough to cut it. Move down the dough a couple inches and pinch it again. When you reach the end of the dough, fold it in half, and repeat.
This is a wonderful way to mix your bread dough or incorporate your sourdough starter!
Most flour is milled from modern conventional wheat varieties developed specifically for increased yield. Heritage wheat is what came before them, and it behaves like a different ingredient.
Older wheat
Turkey Red and White Sonora are pre-1950s varieties, not the modern varieties most flour is milled from. Many find heritage wheat easier to digest.
Milled in small batches
Milled in Minnesota and shipped within days, with the milling date printed on every bag.
Nothing added
Certified organic and non-GMO, grown without glyphosate, never bleached or bromated.
