Category: Recipes

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Coming Soon: The Conservation Grains Cookbook “Flourcrafted: Recipes for Whole Grain Baking”!

Now available …

Feeding a smaller sourdough starter …

https://www.theperfectloaf.com/keeping-a-smaller-sourdough-starter-to-reduce-waste/?ck_subscriber_id=1494754200&utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%8D%9E+Smaller+is…+better%3F%20-%205004603 Note: we use 25/75 white flour and Big Sky Rye.

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…

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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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