Category Archives: Yeast Breads

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

Bread From Heritage Sourdough Starter

This recipe makes one kilo (2.2 lbs) of bread dough. 1st day – make a levain preferment 25-35 gr starter 100 gr Heritage White or Sifted 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 nightContinue Reading

Basic Bread and Pizza Dough Recipe Using Yeast

From this initial recipe you can add whole wheat, rye, etc, as you become proficient 1000 gr Red Fife or Turkey Red Sifted (Bolted) or Turkey Red White Flour 1 tsp dry active yeast (buy yeast where it is fresh).  It will last up to a year if kept refrigerated 1 Tbsp sea salt 620Continue Reading