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.

 

 

 

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 remainingView Entire Article

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, pourView Entire Article

Sourdough Baking Classes

Classes are held at our home about 40 miles north of either downtown, or we can go on the road if you are outside the Twin Cities. The goal of this class is to give people the information and confidence they need to start baking with sourdough starter. To reserve your class contact: marty@sunriseflourmill.com Individuals orView Entire Article

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