Bread From Heritage Sourdough Starter

This recipe makes one kilo (2.2 lbs) of bread dough. 1st day – make a levain preferment 25-35 gr starter 100 gr Heritage White or Sifted flour 75-100 gr non-chlorinated water,  70-85 F Mix thoroughly by hand so that all the flour and water are combined with the...

Turkey Red Heritage Wheat in a Bread Machine

At our last Mill City Farmers Market, a new customer, Angela Carlson, came looking for wheat gluten.  We had a nice talk about why recipes call for it (generally because wheat is of poor quality and won’t rise without adding more gluten, and freshly dry milled...
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