Author Archives: Marty

Bloody Butcher Cornmeal

Interesting name, right? The name comes from the red color of this corn which, to some, looks like the blood spots on a butcher’s apron.

This is not an easy variety of organic heirloom, open-pollinated, dent corn to grow, it’s rather tall and easily knocked over in a storm. Years ago this corn was grown primarily in Virginia. Recently a farmer from NW Iowa informed us that he had a supply of this corn and we are happy to now offer it to our customers.

This corn is known for its unique buttery flavor. Use it as you would any cornmeal. It makes great grits, cornmeal, cornbread,and polenta. There is something special about the cornbread made from this coarsely-ground meal. It has a unique gritty texture and there is an earthier, more complex taste than other ground cornmeal. It is also used as an addition to wheat bread.  Use  the whole grain meal soften and hydrate in boiling water before folding it into a naturally leavened wheat dough base to make Polenta Bread.

Heirloom varieties such as this contain as much as 50% more protein value than their hybrid cousins, and present a broader range of minerals, and in the case of the purple corn varieties, a high level of anti-oxidants.

We are pleased to present it in both fine and coarse grinds.

 

 

 

White Sonora Heritage Pastry Flour

We have a new heritage flour, White Sonora.  This is whole grain SOFT WHITE WHEAT FLOUR with bran that is so white that it looks like white flour. It is lower in protein, much like traditional pastry, flour but with outstanding flavor. It is used frequently in the South West for flour tortillas. It originally foundContinue Reading

Making A Kilo of Sourdough Bread

This is a versatile recipe.  It can be used for bread and pizza crust.  First day Make a levain preferment: 25 – 35 gr starter 100 gr Heritage White or Sifted Flour 75 – 100 gr water, non-chlorinated, 70 – 85 degrees F Mix thoroughly by hand so that all the flour and water are combinedContinue Reading

Starting A Sourdough Starter

This recipe works best with Turkey Red or Red Fife Heritage Wheat white or sifted flours. 1/4 C Heritage flour 1/2 C water (non-chlorinated) – use well water or bottled spring water.  If you use filtered city water it is best to let it sit out for 24 hours before using to evaporate any remainingContinue Reading

Sourdough Scallion Pancakes

Use excess starter to make scallion pancakes. Chop a handful of fresh green onions or shallots.* Take out about 1/2 C starter.  Thin if necessary so it’s like a thick pancake batter. Heat a cast iron skillet or griddle adding a small amount of oil (coconut is best). When the oil starts to smoke, pourContinue Reading