Recipe: Pizza Crust from Fork…Farm…Families

Farm…Fork…Families Pizza Crust Ingredients 3 g. (1 tsp) active dry yeast 225 g. (1 c) warm water, 100F degrees pinch of sugar 225 g. (1-1/2 c) Bucking the Sun Pizza Flour 70 g. (1/2 c) unbleached white flour 9 g. (3 tsp) sea salt olive oil medium-coarse blue or yellow cornmeal Directions: In a large, warmed…

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…

Stuffed Loaves

Recently I experimented with making stuffed bread. I used two different doughs–Forkish’s Overnight Country Brown recipe with Wheatsome flour, and our pizza dough recipe with Bucking the Sun Pizza flour for the loaf shown in this Instagram post. View this post on Instagram Inspired by @cairnspringmills, I experimented with a stuffed loaf for Katie's going…

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…

Wheatsome finds yeast in California

View this post on Instagram Really happy with these beauties. I used @conservationgrains amazing wheat blend, and @wiremonkeyshop Tyler’s ufo lame. Long 5 hour autolyse, 4 hour bulk with 4 s&fs and one lamination, divided shaped and then proofed in the fridge overnight. Can’t wait to try these!! #sourdough #sourdoughbread #sourdoughstarter #sourdoughclub #sourdoughschool #sourdoughscoring #artsianbread…