Stella Bakery Blog – Rhubarb Streusel with Old & Ancient Flour

Link to: Stella’s Rhubarb Streusel Recipe Here’s a tip: Old & Ancient Flour can be sifted at home to remove much of the bran and result in a flour which is like the white spelt called for in Stella’s recipe. We hate to do that because it removes a health benefit of the whole grain….

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…

The Right Kind of Flour

The Right Kind of Flour Filmed at the 2016 Aspen Ideas Festival   Dr. Stephen S. Jones, Director Stephen Jones is a wheat breeder and the Director of the The Bread Lab. Stephen has a PhD in Genetics from the University of California at Davis and teaches graduate courses in advanced classical genetics and in the…

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)…

Sam’s cooking again

“Got your lovely flour. So many thanks! Promptly put it to work. And…that’s a braided venison tenderloin ala Seven Fires, coated in crushed olives and anchovies. Jolly Holly!”