Sourdough Archives - Conservation Grains

The Sourdough Microbiome

https://asm.org/Articles/2020/June/The-Sourdough-Microbiome

Feeding a Smaller Sourdough Starter

Note: use 25/75 white flour and Big Sky Rye.

Troubleshooting Sourdough: Your Questions Answered • The Prairie Homestead

https://www.theprairiehomestead.com/2020/04/sourdough-troubleshooting.html

Order WHOLE BERRIES for milling

More whole grains and grain blends now available to home millers. https://conservationgrains.com/order-wholeberries/

New data on the bioavailability of bread magnesium – PubMed

https://pubmed.ncbi.nlm.nih.gov/15726909/

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity – PubMed

https://pubmed.ncbi.nlm.nih.gov/15631515/

The Scientific Secrets Behind Making Great Sourdough Bread | Science | Smithsonian Magazine

https://www.smithsonianmag.com/science-nature/scientific-secrets-behind-making-great-sourdough-bread-180975568/

Sourdough Bread Recipe

Don’t be intimidated: Claire Saffitz’s step-by-step guide produces the finest bread with a crisp exterior and airy crumb.

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.

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.

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.

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

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.

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!

Conservation Grains

Tag: Sourdough