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Microbes and sourdough and you

Posted by judy on February 28, 2020June 10, 2025

wp-15832567650272141818049.jpgInside the science of sourdough bread

December 19, 2018 / Rob Dunn

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Ellie & Orion H.
January 17, 2025.
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I just wanted to tell you how much I love baking with Snowgoose, it's my favorite so far. Wow does it create the most beautiful color, and I've started blending it with a coarse-ground semolina and it makes the best match.
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May 19, 2025.
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I so appreciate being able to buy such wonderful, thoughtfully produced grains from you, and use them almost daily in some form, whether it be pancakes, bread, pasta, muffins, etc.
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Tami T.
May 17, 2025.
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Thank you so much for your recommendations...I have been baking sourdough bread with your Old and Ancient. This flour has been a game changer for me. I am so grateful to Jen with Rustic Sourdough who recommended You and your flour.  Also am excited to know I can try baking sandies with this flour, yay! Thank you for your recipe. This delights me!
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Meg E.
May 12, 2025.
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Just a quick note to say how much I and my bread nerd buddies have enjoyed the pumpernickel flour. Even using it in combination with standard bread flour and a bit of other whole wheat flours, the distinctive rye flavor comes through strongly. The texture is very nice and chewy and it’s a joy to bake with. Many thanks once again to Conservation Grains, especially in these ‘interesting times’!

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