Very timely post. Andrea: A few weeks ago, organic bread flour was available on the Ground Up website. It was in my cart, then it disappeared, still not available. Is this a seasonal offering? Was there no more organic grain from your farms to mill? For years I've been buying from Farmer Ground, they're terrific and I know you use some of the same grains from some of the same farms. All of FG products are organic, yet I'm looking to try a different bread flour.
Hi Lori, glad you liked the story. Andrea’s not automatically going to see your question but I know will want to answer it! Have you reached out to the mill by email or phone? I think that you’d have good luck on Instagram direct messaging.
Loved the article! I've been playing around with sprouting wheat, triticale & rye and adding it to my Levain! It makes and awesome sprouted, fermented & freshly milled loaf of sourdough! I also purchase a couple of "beer grains" at the local home brewing shop every time my hubby buys grain for a new beer (we're home brewers!); usually Vienna Lager or Munich. I mill those in my Mockmill and add a tsp to the Levain and use the rest as dusting flour! They make a lovely malty crust. donnsabine@instagram.com
So exciting to read of this venture and the ways that it's grown over the years! It must have been quite the job to get that mill in place. It's wonderful to read of such resourceful people who are putting out wonderful products.
Very timely post. Andrea: A few weeks ago, organic bread flour was available on the Ground Up website. It was in my cart, then it disappeared, still not available. Is this a seasonal offering? Was there no more organic grain from your farms to mill? For years I've been buying from Farmer Ground, they're terrific and I know you use some of the same grains from some of the same farms. All of FG products are organic, yet I'm looking to try a different bread flour.
Great interview, such an exciting operation :)
Hi Lori, glad you liked the story. Andrea’s not automatically going to see your question but I know will want to answer it! Have you reached out to the mill by email or phone? I think that you’d have good luck on Instagram direct messaging.
Loved the article! I've been playing around with sprouting wheat, triticale & rye and adding it to my Levain! It makes and awesome sprouted, fermented & freshly milled loaf of sourdough! I also purchase a couple of "beer grains" at the local home brewing shop every time my hubby buys grain for a new beer (we're home brewers!); usually Vienna Lager or Munich. I mill those in my Mockmill and add a tsp to the Levain and use the rest as dusting flour! They make a lovely malty crust. donnsabine@instagram.com
Dusting flour is an excellent use for malt! Never thought of that. Thanks Sabine.
Thoroughly enjoyed reading this! Such an exciting journey they’re on!
Really is!
So exciting to read of this venture and the ways that it's grown over the years! It must have been quite the job to get that mill in place. It's wonderful to read of such resourceful people who are putting out wonderful products.
Andrea and Christian really have moved mountains to make new things happen with grain!