Recipe: Hamburger Buns

Conservation Grain’s Hamburger Buns This recipe was first made with Old & Ancient Flour, a blend of spelt and Kamut. It turns out that our new flour milled from sprouted wheat produces buns that are even better for those summertime hamburgers with all the fixings. The stronger gluten and higher protein in Sprouted Spring Flour…

Recipe: Old & Ancient Buns

Conservation Grain’s Old & Ancient Hamburger Buns Old & Ancient Flour is blend of spelt and Kamut. It works beautifully in this recipe which has been adapted from The Home Made Flour Cookbook, by Erin Alderson. Dough Ingredients 200 g. (1 c) warm water 2.25 g. (1 pkg) dry yeast 42 g. (3 tblsp) honey 270 g. (2…

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…