podcast

December 16, 2020

Sunrise Flour Mill (Season 3 Episode 11)

Sunrise Flour Mill’s heritage wheat superior stone-ground flours grew out of a love of bread by founders Darrold and Marty Glanville from North Branch Minnesota.

In retirement, Darrold decided he wanted to branch out into bread baking. He was trying to recreate the wonderful European bread he and Marty had eaten on their travels. He wanted whole wheat and the first 6 months saw most of the bread go in the trash as hard, tasteless, and pretty much inedible. The more we looked into the history of modern flour milling and bread making, the more convinced we became that it was time to return to the basics.

Thus Sunrise Flour Mills Heritage wheat flour was born. These flours aren’t just for those who experience problems with gluten. Many people use Heritage Wheat because it truly tastes like wheat and results in delicious pastries, loaves of bread, pasta, and pizza.

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