Wheatsome | Big Sky Rye | Bucking the Sun Pizza Flour | Old & Ancient | Warhorse | Durum | Kamut | Spelt | Sprouted Spring Wheat
Category: Recipes
Tip: Use the Search button at the bottom of the page to find your favorite flour or recipe.
Coming Soon: The Conservation Grains Cookbook “Flourcrafted: Recipes for Whole Grain Baking”!
Glacial Till Granola
Glacial Till Cereal
Ginger Snaps
Bucking the Sun Pizza Flour
100% Wholegrain Pie Crust
Old & Ancient Flour
Rustic Chard Tart
Old & Ancient Flour Buckwheat Flour
Warhorse Country Bread
Warhorse Hard Red Winter Wheat
Warhorse Thin Crust Pizza
Warhorse Hard Red Winter Wheat
Warhorse Hamburger Buns
Warhorse Hard Red Winter Wheat
Rye & Strawberry Tart
Hazlet Rye | Rymin Rye
Rhubarb Streusel Cake
Old & Ancient Flour
Wheatsome & Masa Tortillas
Wheatsome Flour
Stella’s Pfannkuchen
Old & Ancient Flour
Wheatsome Morning Muffins
Wheatsome Flour | also, Molly’s Hard Red Spring Wheat Flour
Cinnamon & Spring Pull-Apart Rolls
Sprouted Spring Wheat Flour
Salted Chocolate Rye Cookies
Big Sky Rye Flour P. S. Our favorite organic chocolate to use for this recipe is made by Equal Exchange Chocolates … Bittersweet Chocolate Chips-70% cacao and their Baking Cocoa.
Bucking the Sun Pan Pizza
Bucking the Sun Pizza Flour
Tilly Bread
Glacial Till Cereal | Bucking the Sun Flour
Summer Cobbler
Last Best Pancake Flour
NY Times Sourdough Bread Recipe
Link to NYT Sourdough Bread Recipe Tested, photographed and recommended by a North Carolina customer baking with Wheatsome Flour! The recipe also has helpful information about maintaining a sourdough starter. Remember: sourdough loves rye.
Sourdough – Public Science Lab
What’s in your sourdough? This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.
Recipe: Wheatsome Sablés
Warning sign: Truly too good Wheatsome Sablé Cookies This recipe originated with Chad Robertson’s 50/50 Sablé Cookies in Tartine Book Nº 3. I love almonds and chocolate, plus I had some Plum Good Currant Jam from the farm, so these are my two variations on the Tartine recipe. I’ve cut his recipe in half. Made on…
Recipe: CG’s Ginger Snaps
Flour with a bit of buckwheat
Cookies with a crack of pepper
Recipe: Overnight Country Bread
“Flour, Water, Salt, Yeast” by Ken Forkish guided the development of our Flour from the Front blends. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. Our original sourdough starter (levain)…
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