In homage to my friend and mentor Phil Turner, who taught me the art and science of sourdough. We would talk for hours in his kitchen about local flour, local business, sharp knives, regenerative agriculture, sustainability, and the importance of community… just as the “community” of microbes would work their way through the dough kneaded with the fresh milled flour I had brought. I think this flour, milled from a blend of Joaquin Oro, a wheat bred specifically for our California climate, and Abruzzi Rye, a heritage Italian rye also grown right here in our region, would be one Phil would be proud of.
Check out our Phil’s Sour Sam video on our home page, or on our recipe page, for the recipe. Also fantastic for cookies!