Author Archives: Marty

Sourdough Graham Crackers

I’ve wanted to make graham crackers for years.  People have asked me if we carry graham flour and through my research I believe it’s just whole grain flour.  Now we are looking for ways to use up starter discards so, at -20 degrees today, it seemed like as good a time as any to tryContinue Reading

SWEET DOUGH MADE WITH SOURDOUGH STARTER

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

Waffles (using 100% organic heritage whole grain pastry flour)

These waffles are so light, not what you’d think with a whole grain flour.  Sunrise Heritage Whole Grain Pastry Flour (from White Sonora) is a delight. Ingredients 1 C Sunrise Organic Heritage Whole Grain Pastry Flour 2 tsp non-aluminum baking powder 1/2 tsp salt 1/8 C sugar 1 egg 1/4 C coconut oil, melted andContinue Reading

Organic Heritage Whole Grain Pastry Flour (White Sonora) – WOW!

We finally have time to play around with the White Sonora Organic Whole Grain Pastry Flour.  Darrold has been adding it to bread at about 20-30% and it adds a little different, good, flavor profile without sacrificing oven spring.  He has been using it to make crepes, pancakes and waffles and this is the nutritiousContinue Reading