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...
Recently I mistakenly ordered white Sonora flour instead of high extraction. That said, its also heritage grain from the southwestern border region with a long interesting history. My first thought was sourdough wheat tortillas, but I found a formula using it for a...
My boulanger friend Thierry in Paris got his hands on some Maiorca flour and fiddled about with this heritage Sicilian grain recently. I snapped up my last bag I’d gotten from Gustiamo, and followed course. I wanted to try his version, my own efforts before I...
With three types of heritage and ancient grain flours in my larder, (Miracolo, Pane Nero, Red Turkey) I mixed the loaf with a semola-rimacinata, liquid starter. With little time to play or take notes, it went into my fridge for a cold bulk ferment. The next day I...
Steve Horton is a Minnesota-based baker and miller. His company Baker's Field mills locally-produced grains. In addition, he runs a bakery using his own flour. His flour isn't cheap but I splurged on three 4 lbs-pound bags. Wow, it was worth it, given it...
