We were so excited to get to visit a few of our customers in Western North Carolina during the first part of 2019! We wanted to share a few shots of what we enjoyed and let you know where you can go to eat some great bread if you are headed that way! We will be back in Asheville soon for the Bread Fest, but are always happy to hear from our customers and their customers, so if you've enjoyed visiting one of these awesome places, let us know!
With all the current buzz about sourdough and starters, we wanted to share some new information with you about how to use Super Sprout™ in your starters and sourdough baking at home! Since we are working with such a new, bioavailable product there is sure to be a learning curve and this is sure to be the first of many posts, but we encourage you to follow along with us on this journey and learn with us about using Super Sprout™ Sprouted flours in your sourdough baking!
In the first part of 2019 we were excited to send some of our Super Sprout™ Sprouted Flours to Paris France to be baked in a class taught by our friend and Master Baker, Richard Miscovich. We are always glad to support baker education, but it's extra fun to watch Richard bake and see him take Super Sprout™ to an international stage. (Keep an eye out in our newsletter for info on where he is baking next!)
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!