Category Archives: Bread

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 or groups are welcome. Classes of 6-8 individuals are formed, or if you have your own group we can schedule your group exclusively.  It makes a great gift for a friend.

Lunch and refreshments served.

Cost: $75.00 per person.

In addition to some general conversation about real food, the main topics covered are:

  1. How to make a sourdough starter.
  2. How to maintain a sourdough starter.
  3. How to create a bread schedule that works for your lifestyle, and managing the starter to fit your baking schedule.
  4. How to make a basic sourdough loaf. Once you understand this, you can begin to vary future loaves with whole wheat, and many other variations of the basic loaf made with just flour, salt, water, and starter (natural yeast).
  5. How to baking bread in a cast iron Dutch oven – the best way for the home baker to make artisan breads.
  6. How to make a sourdough pizza crust and how to make a great wood-fired pizza.
  7. How to bake a loaf of sourdough bread in a Dutch oven.
  8. Connect with other bakers in your community and sharing your passion for real food.

Go home with:

  1. Sunrise Flour Mill’s famous sourdough starter with instructions for maintaining it for use in your sourdough breads.
  2. A complementary bag of Sunrise Flour Mill’s heritage flour.
  3. Recipes and instruction sheets
  4. Darrold’s favorite dough scraper.
  5. Pocket-size Real salt
  6. Confidence that you CAN bake a good loaf of bread.

Enjoy a wood fired pizza lunch with us and a glass of wine.

Dress is very casual.

 

 

 

 

Perfect Artisan Bread

Makes 1-2 loaves, ciabatta, baguettes, dinner rolls Poolish – First day 500 gr Sunrise Heritage White Flour or Red Fife Heritage Sifted Flour 1 tsp dry active yeast 360 gr water, non-chlorinated Add water and mix until a wet dough has formed. It will be sticky but showing signs of forming a wet bread dough. Refrigerate overnightContinue Reading

Sourdough English Muffins

This is a great way to use up starter that is taking over your kitchen but you can’t bear to throw it away. 250 gr  Sourdough starter 250 gr Turkey Red Heritage White Flour (you can use Sifted as well but we prefer those made with white) 160 gr Milk (or 80 gr milk andContinue Reading

Heritage Wheat/Sourdough Bread Classes

Baking with Heritage Wheat/Sourdough Starter Bread Class Spend a fun afternoon with a group of your friends or, if it’s just you, we will make up a class and you’ll meet new people who are interested in baking bread. The goal of this class is you give people the confidence to start baking bread with heritageContinue Reading

Bread From Heritage Sourdough Starter

This recipe makes one kilo (2.2 lbs) of bread dough. 1st day – make a levain preferment 20-30 gr starter 100 gr Heritage White 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 starter. Leave on kitchen counter over night  or storeContinue Reading