We are lucky to have so many local bakers using our flour and we take the opportunity to taste what they make as often as we can.
Want to make an easy loaf with Super Sprout™ Rye in an afternoon? You need only 5 ingredients and a little time and you can have a loaf ready by dinner! Start with Lindley Mills 100% Organic Super Sprout™ Wheat and Super Sprout™ Rye flours, both available online and in bulk 25# bags at the Mill. These Super Sprout™ Flours have a naturally improved taste, requiring less added sugars in your recipes and bringing out the flavors in the grain. They are more easily digestible and are better for our non-Celiac gluten sensitive and diabetic friends to consume. Try out this recipe adapted from Chef Peter Reinhart's original Super Sprout™ recipe today!
Check out this incredible Super Sprout™ Rye loaf made by our friends at Chicken Bridge Bakery also using our North Carolina Bread Flour and Multigrain 7 Blend.
We are excited to announce that we now have Super Sprout™ Spelt and Super Sprout™ Rye available in 2# bags for online purchase for a limited time. These products are produced with the same proprietary process as our Super Sprout™ Wheat and can be substituted into your favorite whole spelt or whole rye recipe.
Our sprouting process improves taste, nutrition, and digestibility-taking full advantage of all the live wheat seed has to offer. Order yours today!
Both products are 100% Certified Organic, Kosher, and produced in our BRC 'AA' rated facility where we hold food safety, quality, and consistency paramount.
If you need a recipe for either of these products, you can use them in this great recipe by Chef Peter Reinhart for 20%-30% of the Super Sprout™ Wheat flour. To find out more about Super Sprout™ products click here.
What a couple of weeks it has been! After having a great time sharing about Super Sprout™ at the International Bread Symposium (read about that here), we did a more in depth presentation with Chef Peter Reinhart of Johnson & Wales at the Asheville Artisan Bread Festival to a packed crowd of bread enthusiasts. We got to meet tons of awesome bakers and reconnect with old friends at one of our favorite events. We also attended a workshop with Weaver Street Market where they made great pretzels with our Super Sprout™ Sprouted Flour. We introduced some new products and really enjoyed the wood fired pizza! Asheville never disappoints, so read on to find out what went on!
Joe and Caroline were excited to present at "On The Rise2" during the International Bread Symposium in Charlotte at the end of April. Their presentation, "Baking with Sprouted Flour: The Next 100 Years," was focused on Super Sprout™ Sprouted Whole Grain Wheat Flour and its benefits for bakers and consumers. The conference was well attended by around 200 professional, home and student bakers.
We greatly enjoyed attending the Weaver Street Co-Op Fair last weekend! We were able to meet many of the Weaver Street co-op owners and talked with some of the other local vendors. We were SO excited to see all of the pan breads and pretzels made with our 100% Organic Super Sprout™ flour. Our thanks to Jon and Stephan and their team in the bakery at Weaver Street for all their hard work testing and baking to bring these great products to the Co-op!
In February we were so excited to have a visit from one of our favorite bakers, Sarah Owens of BK17 Bakery in Rockaway Beach, NY. Sarah is the author of Sourdough and more recently, Toast and Jam, both great books with easy to read recipes for home baking and jam making. We tried out both her sourdough rye crackers and miche recipes from Toast and Jam and they were big hits! Read more about our bakes and her visit...