Fjeld Martin Ivar Hveem - Artisan sourdough: wholesome recipes, organic grains

CONTENTS

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A wide range of organic flours can be found in local supermarkets, but for specialized grains and the best ingredients, finding your local artisan producer is undoubtedly the best course of action. Nonetheless, if youre not lucky enough to be in an area near a small mill or farm, then the following suppliers might prove useful as many take online orders or can direct you to their vendors.

A NSON M ILLS

C OLUMBIA , SC

Handmade mill goods from organic heirloom grains.

ansonmills.com

B ARTON S PRINGS M ILL

A USTIN , TX

Stone-milled heirloom and landrace grains, 90 percent of which are grown by Texas farmers, using sustainable organic practices. Whole grains and an array of whole grain and sifted flours for all baking, culinary, brewing, and distilling needs.

bartonspringsmill.com

B LUEBIRD G RAIN F ARMS

W INTHROP , WA

This farm prides itself on its nutritionally balanced soil, which grows highly nutritious grains. Their grains are milled to order each week, so you get fresh flour every time.
bluebirdgrainfarms.com

B OBS R ED M ILL

M ILWAUKIE , OR

This employee-owned mill has been milling for more than thirty years. Their flours can be bought online and at local shops.
bobsredmill.com

C AIRNSPRING M ILLS

B URLINGTON , WA

Specializes in European-style bread flours with more wheat bran and germ.

cairnspring.com

C AMAS C OUNTRY

E UGENE , OR

Opened in 2011, the the first stone grist mill to operate in the Willamette Valley in nearly eighty years.

camascountrymill.com

C AROLINA G ROUND

A SHEVILLE , NC

A milling facility devoted to grains grown in the South of the USA.

carolinaground.com

D AYSPRING F ARMS

D ANIELSVILLE , GA

Family owned and founded in 2011. The 87-acre farm is located just outside of Danielsville, Georgia, in Madison County and is USDA Certified Organic.

dayspringfarmsga.com

E LMORE M OUNTAIN B READ

W OLCOTT , VT

Wood-fired micro bakery and stone ground flour mill run by a husband and wife team since 2004.

elmoremountainbread.com

F ARMER G ROUND

T RUMANSBURG , NY

Micro-mill project founded in 2009 by millers Greg Russo and Neal Johnston, and organic farmer Thor Oechsner.

farmergroundflour.com

G RIST & T OLL

L OS A NGELES , CA

LAs first urban flour mill in almost 100 years, selling wheat, barley, corn and teff.

gristandtoll.com

H AYDEN F LOUR M ILLS

Q UEEN C REEK , AZ

Family business devoted to making the freshest and most flavorful flours from some of the worlds oldest varieties of wheat.

haydenflourmills.com

T ABOR B READ

P ORTLAND , OR

Diverse local, organic, and transitional organic grains are milled in-house to maintain their essence.

taborbread.com

Y ou will find the key pieces of equipment required to make the recipes in this book . Most of these items are widely available and easy to find, but the following stockists will be able help you out with some of the more unusual items.

A MAZON

A site with a wide range of baking equipment, including baking utensils, proofing baskets, mixing bowls, and digital scales.
amazon.com

K ING A RTHUR F LOUR

An American supplier of flour, ingredients, baking mixes, cookware, and baked goods.
kingarthurflour.com

L E C REUSET

A leading producer of cookware since the 1920s, Le Creuset produces a range of dishes, tins, and cast-iron Dutch ovens. These can be purchased online, in Le Creuset specific stores or in a wide range of independent shops and larger chains.
lecreuset.com

L ODGE C AST I RON

A leading manufacturer of preseasoned cast-iron cookware.

lodgemfg.com

W ECK

Producer of airtight glass jars for home canning that are perfect for storing sourdough starter.

weckjars.com

W ILLIAMS S ONOMA

A leading homewares and cooking essentials store offering exclusive collections of kitchen tools, professional-quality cookware, and gourmet foods.

williams-sonoma.com

I t will come as no surprise to find there is a vibrant community of sourdough bakers in the world and a host of friendly and supportive websites and schools.

T HE B READ B AKERS G UILD OF A MERICA

The leading American educational resource for artisan bread bakers with substantive, accurate information on the craft of making bread. The site offers materials and resources from professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers.

bbga.org

B READTOPIA

A bread-making blog and a collection of bread-making tutorials. Its archives are a valuable resources for anyone looking to learn more about bread making.

breadtopia.com

T HE F RESH L OAF

International community site for amateur artisan bakers. Includes a wealth of information including forums and more.

thefreshloaf.com

T HE R EAL B READ C AMPAIGN

International online network to support and promote baking without the use of processing aids or additional additives.

realbreadcampaign.org

S OURDOUGH

A web forum and community for sourdough bakers of all skill levels. The site also maintains a database of artisan bakeries from around the world.

sourdough.com

S OURDOUGH L IBRARY

Online international index and reference site for amateur bakers, listing articles, recipes, tutorial videos, blogs, forums, and other information relating to sourdough and artisan baking.

sourdoughlibrary.org

T HE S OURDOUGH S CHOOL

An expert school run by Vanessa Kimbell. In addition to offering courses in the UK, they offer advice and recipes on their website, and excellent links to artisan suppliers and mills.

sourdough.co.uk

S ourdough is the original baked bread. The methods and recipes that appear in this book build upon a practice that is more than 5,000 years old. The basic elements have always been the same: mix flour and water, then let the dough ferment and rise by itself.

Anyone can bake good sourdough bread. You just have to give it time and attention and use the best ingredients possible. You will always gets more out of using raw materials from dedicated organic farmers and millers who care for the soil and the processing of grain.

Flour, water, and saltthat is all you need. Our method does not require much physical work, because it is first and foremost about letting natural processes take place at their own pace. It is a flexible way of baking to which most schedules can be adapted. Time, however, is critical. In fact, time can almost be viewed as the fourth ingredient. It is time that lets the flavors of the grain mature, which gives bread its unique quality.