NewPlaceLMFlourWe've had several customers opening up new restaurants and locations who feature our product in their breads, pizzas, noodles and more! We thought we'd share a few of them with you so that you can make sure to check them out when you are in NC! Starting out closest to the Mill. We have to say, we couldn't be happier to see so many incredibly talented bakers and chefs bringing their craftsmanship to NC from Asheville to Wilmington, you can find your Lindley Mills Flour fix!

 

 

 

 

 

 Einkorn CookiesWe’ve been talking a lot about einkorn lately and wanted to show you a little of what it can do! After a false start with too little flour (who’s complaining about having to eat extra cookies?) we whipped up a couple of batches of our favorite cookie recipe (found at the end of this post) and brought the results in to the Mill for taste testing. Our team is always willing to try something new that we’ve come up with and this was no exception…read more to hear what they thought about which cookie won and to get the recipe that is sure to be a hit no matter which flour you use!

Richard.Joe.CarolineWe had an incredible time at the International Bread Symposium-On the Rise 3 at Johnson and Wales in Charlotte. There were 3 great concurrent classes going on the whole time, not to mention a keynote presentation by Dr. Erin Mckenney to update us on her Citizen Science project. We got to spend some time with our hands in dough made with Lindley Mills flour, which is always a treat! Read more to hear what we learned at the Symposium this year.

ChickenbridgeThe Grain Innovatos panel at the Asheville Bread Fest this year was a great forum for discussing our regional grain economy. Our own Caroline Lindley contributed to the group, which was moderated by Amy Halloran and included Dr. Erin Mckenney of NC State, Sharon Burns-Leader of Bread Alone, Stephanie Swane of Modernist Bread, Amy Poirer-a small grains wheat farmer in NC, and Jennifer Lapidus of Carolina Ground. They discussed the growth of our regional grain economy and the connection between farmer, miller, baker and we would add consumer. Read more to hear about this awesome discussion.

IMG 3742We had a great time at the Asheville Artisan Bread Festival this year! We got to catch up with so many great bakers and meet new baking enthusiasts as well. We tasted awesome sourdough breads from every vendor, had pretzels made with our flour, and ate some awesome pizza made by Peter Reinhart. Our own Caroline Lindley was also a part of a panel of grain innovators. Read more to hear about Super Sprout™ Einkorn waffles, the master class, and what we found at the Asheville Bread Fest!

As revealed in our previous blogposts, we are excited to now offer our customers 100% Certified Organic Whole Grain Einkorn Flour and 100% Organic Super Sprout™ Sprouted Einkorn Flour Let’s talk more about what’s actually in einkorn and some interesting new research about sprouted products that tells us what we can likely expect from Super Sprout™ Einkorn Flour.

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SuperSproutEinkornBreadThis week on the blog, we have a guest post by our Senior Lab Technician (and new baker!) about her experience baking for the first time with a recipe using baker’s percentages. Do you have questions about how baker’s formulas work? Look no further!