As owners/operators of a small farm in Eastern Ontario named SunnyFarm, we produce farm raised meat and are thrilled to support a flour mill in Ontario that focuses on heritage grains grown on local crops. I am relatively new to bread making and slowly coming up to speed on the art and science of sourdough bread making. Happy to report that while there is a learning curve to working with heritage flours, there is plenty of good information on social media and the overall results often far exceed anything available at a supermarket. My Mom who suffers from gluten sensitivities has sampled the bread and goodies made from daisy flour, einkorn and white red fife. And the good news is that she has no issues digesting these bakings and is thoroughly enjoying the taste, texture and health benefits of these heritage blends.
