Additional information
| Weight | N/A |
|---|---|
| Weight | 2 lbs, 10 lbs |
Phil’s Legacy Bread Blend
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!
-Farmer Drew
$11.00 – $49.50
Recommended Recipe
Early Bird Spoonbread with Cornmeal & Grits
Try this recipe for delicious spoonbread! Indulge your cravings with this one of a kind recipe.
Ingredients
- 1 cup Early Bird Pioneer White or Cali Gold Cornmeal
- 1/4 cup Early Bird Pioneer White or Cali Gold Grits
- 2 1/2 cups cups water
- 1/4 cup unsalted butter
- 1 cup half and half
- 1 tsp salt
- 3 large eggs (seperated)
- 1/2 cup shredded cheddar or parmesan cheese (optional)
Instructions
- In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 to 30 minutes.
- Beat in the butter, light cream, and salt.
- Beat the egg yolks in a small bowl then beat them into the cornmeal mixture.
- In a mixing bowl with an electric mixer, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cornmeal mixture.
- Pour the batter into a lightly buttered 8-inch square baking pan; bake in a preheated 375 F oven for about 30 to 40 minutes, or until lightly browned and puffy.
- Serve the spoonbread immediately with butter.