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Baking With locally Sourced Grains and Flours

Hugh Morgan · February 12, 2021 ·

Over the years I have tried to source sourdough ingredients locally and, where not prohibitively expensive, use items with an organic provenance.  I have purchased flour made with Sonora White grain from a farmer near Phoenix; interestingly this varietal was brought by Spanish monks to the missions of Northern Mexico and Alto California and spread widely. There was a time when farmers in the Central Valley grew a lot of wheat, most of which was Sonora White.  I’ve purchased a varietal grown specifically for the Pacific Northwest from a farmer outside of Eugene; Edison makes a fine sourdough loaf – I like to mix it with the organic white flour I use.

Additional Resources

  • Central Milling – My go to source for high quality grains and flours
  • Camus County Mill – Run by a farming family in Southern Oregon, offers some solid grains and flours
  • Sunrise Flour Mills – Rusal Minnesota
  • Anson Mills – South Carolina, a line of heritage varietal grains and flours
  • Hayden Flour Mills – Arizona, farmer run, offers Sonora White berries and flour

Baking

hugh@hughmorgan.net​

+1 510 282 3784

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