Old & Ancient Archives - Conservation Grains

Celebration Cake

BIRTHDAYS | GRADUATIONS | SHOWERS This cake can be made a day in advance and it will be even better! Old & Ancient Flour Note for Two Layer Cake: Double these recipes. Spread ganache across the top of one cake for the first layer. Stack the second cake for the second layer. Spread the remaining ganache…

Ragnar’s Scones

Old & Ancient Flour

Sourdough Crackers

100% Wholegrain Pie Crust

Rustic Chard Tart

Old & Ancient Flour Buckwheat Flour

Rhubarb Streusel Cake

Stella’s Pfannkuchen

Old & Ancient Flour

What 3,000-year-old Egyptian wheat tells us about the genetics of our daily bread

https://theconversation.com/what-3-000-year-old-egyptian-wheat-tells-us-about-the-genetics-of-our-daily-bread-126387

Recipe: Stella’s Pfannkuchen

Old & Ancient My favorite filling is BLT … Thick bacon, slices of a real tomato or the little ones and garden fresh lettuce inside a Pfannkuchen with mayo, folded in half! And there is the manicotti 🙂

Ellie & Orion H.

January 17, 2025.

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.

May 19, 2025.

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.

Tami T.

May 17, 2025.

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!

Meg E.

May 12, 2025.

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’!

Josh W

September 8, 2025.

Your flour is amazing, I've ordered from so many places and this is my favorite. -Josh W

Bob T

August 28, 2025.

I got Judy Cornell's name from the bakery in Livingston and called her on the phone and was enthralled from the moment we began to have a conversation–this is a real person who cares about her business and her mission to make available wonderful fresh healthy flours available to everyone who desires them. I have baked with the flours and they are just wonderful. Thank you Judy for doing what you do.