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Grain Elevator Notebook RSS

Carrot Ginger Soup and Sesame Seed Sticks with Pale Ale Grains

Earlier this year on a fantastic trip through eastern Europe we enjoyed some unbelievable flavorful yet simple food. One dish that stands out in my memory was a carrot ginger soup in a café in Dresden. I don't think there was anything uniquely German about the soup, it simply celebrated that flavors of vegetables in a way that made me realize how rarely we do that in the food we eat in this part of America. Anyway, here we are entering soup season, and I can't get that one out of my head. I did my best to recreate it here and I have to say, I a very pleased! I also think this will work as a basic plan...

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How I Learned to Stop Worrying and Love Spent Grains

My love for bread baking was sparked by the breads I encountered while living in San Francisco and traveling in France. It led to my very popular farmers' market stand, and eventually to my bakery on Main Street. Bread bakers are a very generous group of people and my training involved meeting and baking with many of my heroes, such as Craig Ponsford, a gold-medal winner at the Coupe du Monde de la Boulangerie in Paris inspiring an entire generation of American bakers. Since then, he has become an explorer and innovator. In 2014 I attended a workshop led by Craig focused on high-extraction flour; this is whole grain flour with just the largest particles of bran sifted out resulting...

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An independent in a connected world

For the past two and a half years I have been running pedal to the metal trying to build my small artisan bakery into a business of value and purpose. Walking away from one career and inventing a new has given me a unique perspective of how the world works, or sometimes doesn't work, and how a person can make their way in this world.

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I have been eating oatmeal all wrong

I have been making sourdough for many years now. I remember it seemed like a big step getting started. It was so mysterious and everyone was so eager to offer advice, some good, some bad. It does take some planning and some commitment, but the truth is, fermentation is a natural process and all it takes is a bit of encouragement to do what it already wants to do. Once I started, I could not imagine baking without it. This year I have made a commitment to try fermenting more than just wheat flour. I believe in the power of fermentation to bring out wonderfully complex flavors and to break down food to make nutrients more accessible. Why wouldn't I want...

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February is Kickstarter Month!

We are about to set off on a great journey. Our mission is to share our whole grain sourdough products with the world. When we started making Sourdough Crackers flavored with all natural seeds and spent grains from local brewers, we knew we had found a product that could hit the road and get out there to see the world! We strive to be a zero-waste operation, use the best natural products we can get our hands on, and grow in a manageable and sustainable way. We want to build something that will last and make the world just a little bit better than it was before. To do all this, we must walk before we can fly. The next...

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