Fresh stone-milled Wisconsin flour now available in-store

  Whole Wheat Flour  -  whole grain blend of spring and winter wheat - notes: nut, earthy, malty    Kamut Khorasan  whole wheat flour -  ancient durum wheat, distinctly yellow - pasta, pastry + bread, notes of graham cracker, spice, honey    High-Extraction Bread Flour  -  bread flour with all germ + smallest bran particles intact, notes: nut, earthy, malty    Rye Flour -   whole rye flour, good in pastry & breads, notes: earthy, hay, malt    Whole Spelt Flour  -    whole grain Sungold spelt, good for breads + pastry, notes: nut caramel, honey, soft

Whole Wheat Flour - whole grain blend of spring and winter wheat - notes: nut, earthy, malty

Kamut Khorasan whole wheat flour - ancient durum wheat, distinctly yellow - pasta, pastry + bread, notes of graham cracker, spice, honey

High-Extraction Bread Flour - bread flour with all germ + smallest bran particles intact, notes: nut, earthy, malty

Rye Flour - whole rye flour, good in pastry & breads, notes: earthy, hay, malt

Whole Spelt Flour - whole grain Sungold spelt, good for breads + pastry, notes: nut caramel, honey, soft

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Our Austrian stone mill is currently producing whole grain flours milled from Wisconsin grown grains. Most of our loaves in production include our in-house milled flour. Stop back or stay posted on social media for updates. Check us out in the video below on Wisconsin Foodie. Fast forward to 21:40 to hear about our owner Drew chat about our mill!

“It’s interesting, it tastes really good and it gets people thinking about the grain they’re eating,” he said. “That’s what I’m after. With the mill and being able to select different types of grains and varieties of wheat, it gets people thinking a lot more about a really basic food source.” - Drew, co-owner of Madison Sourdough
— http://host.madison.com/ct/entertainment/dining/madison-sourdough-s-new-mill-makes-bread-from-grain-to/article_090bd580-7f94-5ee2-a8d1-77c4b8f027e2.html