Word of mouth led me to Darrold and Marty Glanville, the husband and wife team who own and run the Sunrise Flour Mill out of North Branch, Minnesota. Incidentally, it's also a Unifine Mill, but more on that later. Anyway, after getting to know them via...
Cutting white flour from my diet - and doing it cold turkey - can be scary if not tricky. But... yes you can, yes you can, yes I can... Please! What has made it easy is using alternative baking grains, like kamut, whole wheat, rye and some spelt to fill in. For...
Omega Bomb is the name of this seeded loaf from London's Karma Bread. Owned by my friend, Tami, she inspired me to try to bake it at home. It turned out good.
For a long while I wondered what it would be like to mill my own flour. So I ordered an Austrian Komo mill, and, along with a sieve, made my first effort with some organic wheat berries. Now I am researching different opinions by bakers on tempering or just mill. Lots...
The loaf started was fermented with a rye, buckwheat sour dough. The remainder of the flour mix was varying percentages of local farmed wheat, barley and Castelvetrano grano duro from Molini del Ponte in Sicily. Buckwheat is a pseudo cereal, more a seed...
Sprouted grains, once considered the province of hippies and esoteric foodies, today have captured the imagination of mainstream bakers. Basically it’s about treating grains as vegetables - growing them into plants, then grounding them into malt, milling them...
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