At the September 19 Market, Marty and Darrold Glanville of Sunrise Flour Mill hosted the Heritage Bread Festival, featuring presentations from professional bakers and samples and discussions with local bakers.
When it was learned that the corporate sponsor from previous years would not be returning for the Annual Bread Festival this year, the Glanvilles immediately starting discussing how they could continue the tradition, but with a new twist. Per Marty, "In the past the bread contest was great fun, but it was limited to people who already were baking. We wanted to make it more of an educational event that encouraged people to bake at home, showing them how easy it really is and how few ingredients need to be used. Darrold and I thought it was an overwhelming success and are planning with the team for an even better event next year. Thanks to all the MCFM staff who helped in the planning and executing."
Sunrise Flour Mill sells organic Non-GMO Heritage flour. Every crop is rigoursouly tested for contaminants to assure a clean and pesiticide free flour. The wheat is a pure strain that has never been genetically modified or treated with chemicals. You may also hear it referred to as an ancient grain.
Darrold provided a wealth of information before and after the presentations. Attendees got to take home a sourdough starter sample, along with printouts on topics such as baking tools, baking terminology and Heritage wheat. There were also examples of what bread will look like if it not properly proofed before baking, and Darrold had the cast iron Dutch oven he uses on display.
Christoper Boles spoke about the first phase of the bread making process - mixing and kneading the dough.
Next, Jonathan Kaye of Heritage Breads talked about the proofing process and how to shape the dough.
If you're not ready to take the plunge into bread baking, Jonathan will expertly do it for you. You can place an order while you're at the Market, or order online and it will be waiting for you to pick up at the Sunrise Flour Mill booth.
John Jacobson is a member of the St. Paul Bread Club and demonstrated how to get the properly proofed dough safely into a pre-heated Dutch oven.
Below, local bakers provided samples of the breads they created using Heritage flour. As proof that even a small event can make a big impact, one of the participants, Missy Polster, later emailed Marty and Darrold, "The Bread Event you hosted was such fun, it was great to hear the speakers and, most importantly, talk about bread. I left there inspired and excited. So much so, in fact that I have talked to the owners of the organic farm that is for sale to see if I could lease their kitchen 1-2 days per week to bake bread to sell at a couple of health food stores up here and a microbrewery that is opening in Moose Lake some time after January."
On a related note, Heritage pasta is back! Using Sunrise Flour Mill's flour, Sunrise Creative Gourmet is going to produce it under their label. However, for now you'll only be able to buy the Heritage pasta from Marty and Darrold. It's a small fusilli, so it's good for everything - soups, salads, etc.
Below, Marty and Darrold at the Mill City Farmers Market with their grandchildren.