Category Archives: Bread

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 found it’s way to the southwestern part of the US in the mid-1700’s when Spaniards brought it to make communion wafers, thus it’s nickname “holy wheat”.

It is wonderful pastry flour for making quick breads and other baked goods that use baking powder instead of yeast.  As pastry flour, whole wheat White Sonora makes great muffins, scones, biscuits, cakes, pie crusts, cookies, flat breads, and pasta.

It is a flavorful addition when making bread but it needs to be mixed 50/50 with higher protein flour. It works well with Turkey Red white flour at about a 50-50% ratio, and with Turkey Red sifted at a ratio of 40% White Sonora and 60% TR Sifted.

 

 

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

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 orContinue Reading