Organic Stoneground Flour from Calgary's Heritage and Ancient Grain Mill
@foodnerdextreme developed this delicious pie crust using our whole grain spelt flour. We gave it a try and loved it! Spelt creates a tender and flaky pastry.
The earthy flavour of rye pairs well with the bright, tart honeyed rhubarb in this recipe.
Delicious and light sourdough is possible with heritage and ancient grains! This recipe uses EX 85% sifted Red Fife flour for a basic country loaf.
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