The Whole Bartmann Empire Goes Heritage Grain

Various chefs and bakers in Minnesota are now using heritage flour for anything and everything. This is a big deal, grain-heads. The chatter in food-circles has long been that heritage flours are too expensive and too tricky to work with for anyone not playing in elite food spaces. “We did a study a couple years ago,” Bartmann told me. “A lot of people won’t use this flour because it’s expensive. Let’s say it’s a dollar a pound more—it’s still flour. Can you really not afford to spend an extra quarter on that portion of pasta? We did a study, it would cost X if we used only heritage flour, and to me it seemed like a nominal cost for the benefits. So now we don’t use any outside flour.”

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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