Author name: Chris Kohler

Sourdough Bread Formula

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This is the formula we have been working with at the mill for several years. When you see our Instagram posts, this is the method we are using. You’ll find it closely mirrors some standard and well-known recipes, but with …

The Best Foods

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The Best Foods Everyone Should Be Ordering from California

When I moved to Los Angeles a year-and-a-half ago, it wasn’t my first California rodeo. I’d lived in San Francisco several years before, but all it really took

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Introducing Mai Nguyen

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Grist & Toll Farmer Feature

Introducing Mai Nguyen, aka Farmer Mai,

and two landrace wheats grown by her:

Wit Wolkering and Chiddam Blanc de Mars

A blog post featuring a California farmer and specially selected wheat varieties has been a …

Whole Wheat Stollen

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Stollen is one of my favorite holiday breads. There is a lot to love: fruit, nuts, almond paste, powdered sugar topping – Yum!

A quick preferment of milk, yeast and flour gives the dough a nice depth of flavor, and …

Pain d’épices

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People Who Live in Spice Houses

Linda Civitello for Grist & Toll

Sweden’s pepparkakor (pepper cake) is pfefferkuchen in Germany, speculaas to the Dutch, gingerbread to the British, and pain d’épices (spice bread) in France. Notice a theme? All …

Marketplace

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Grist & Toll flour mill wants to change your bread

We are excited to share our interview on Marketplace. Kai Ryssdal host and senior editor of Marketplace, came to visit and talk to us at the mill. You can find …

Baking Powder Wars

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Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking

 

Meet the author Linda Civitello

Saturday, Oct 14, 2017
1:00pm to 4:00pm

Meet the author, taste historic recipes made with our flour, buy a book and have it signed, …

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