Hazlet Rye | Rymin Rye
Category: Recipes
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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
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
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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