Author Archives: Marty

Bread Fest 2018 is Coming Soon

Bread Festival At Mill City Farmers Market, Minneapolis
2018 Bread Fest Lineup:
It is time to honor our namesake and historic locale with our annual Bread
Festival! Join us for mini lectures from renowned local bakers and enter your
own loaf in our baking showcase to share the story of bread in your life!
The Baking Showcase is open to all, and participants will receive a gift of 2
free mimosas at Spoonriver restaurant, free admission to the Mill City
Museum, $5 off at Lakewinds Co-op and a free dough scraper!
Saturday, Sept. 22, 2018
8 – 9:30 –Home Bakers drop off breads in the train shed kitchen.
9:30 – 10:30 – Share and listen to home bakers’ bread stories
10:30 – 11:30 Bread demonstrations emceed by Heather Meyer
►Darrold Glanville of Sunrise Flour Mill – Demystifying Sourdough
►Jonathan Kaye of Heritage Breads– Sourdough Pita
►Arie Peisert – Sourdough Pizza
More info at millcityfarmersmarket.org
Plus, kids seed art and coloring activities from 8 a.m. to 1 p.m.!
Baking Showcase

Everyone welcome even if you don’t enter bread in the showcase. Come and learn about sourdough and heritage wheat.

Sourdough Sweet Dough

USE SWEET DOUGH FOR DINNER ROLLS, CARAMEL ROLLS, CINNAMON BREAD, AND PASTRIES 1st day Make a levain preferment: 20 – 30 gr starter 100 gr Heritage White Flour 75 – 100 gr water, non-chlorinated, 70 – 85 degrees F Next day or after 12 hours 3-4 Tbsp             butter *490g-520g       Whole milk (warm to aboutContinue Reading

What People Tell US

There are just starting to be some good studies comint out about the positive aspects of heritage wheat over modern wheat.  We have lots of customers who give us feedback on their personal situations.  Here are some of them: I made challah with your refined heritage grain flour & shared it with a few glutenContinue Reading

Sourdough Focaccia

This has been a big hit at many of our sourdough classes. Day 1: Make a levain preferment: 25 – 35 gr starter 100 gr Sunrise 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 combined with theContinue Reading

Sourdough Miche

Miche actually means “large loaf” but the way Darrold does it, it’s also a method.  If I could have only one of the many breads he makes, this would be the one. It has a tighter crumb so my morning peanut butter and jam on toast doesn’t fall through the holes.  It can be madeContinue Reading