There are many online resources and tutorials for feeding and maintaining a sourdough starter, and we encourage you to explore and read as much as possible. The specific flour you feed your starter, in what proportions and how often are …
5/8/20
Hello all you COVID-19 home-quarantine-shelter-in-place-social-distancing bakers! I am so sorry for all of the stress and health concerns we are experiencing right now, but I am also hopeful that some small part of staying at …
How We Roll at Grist & Toll
By Linda Civitello
What History Has To Say About Nan’s Mother’s Buttermilk Crescent Rolls
From the “It Just Wouldn’t Be Thanksgiving Without This” Department
Crescent rolls had been around for centuries before the …
I am very pleased that author and food historian, Linda Civitello, will be contributing to the website from time to time. We have put our heads together, lining up topics and recipes drawn from history that resonate with how we …
Grist & Toll Classic Whole Grain Biscuits
Yield = 6 one-inch high, 3-inch wide biscuits
*See notes for turning this formula into shortcake at the end
Ingredients:
2 cups (9 oz) Sonora or your favorite G&T whole grain flour
2 …
G&T Blog Post: Spelt Carrot Cake with Cardamom, Pistachios and Coconut
I really love carrot cake, but many that I buy are a disappointment: too sweet, too dense, too rich. Perhaps I’ve only been in love with the idea of …
Grist & Toll flours, grains and baking supplies
In a small warehouse space in Pasadena, baker Nan Kohler and her business partner Marti Noxon have built an urban flour mill where they mill whole grains into flour and sell that …
Why you should get up before the sun on Thanksgiving to bake a great pumpkin pie
If you want to bake a really good pie, get up early. I mean insomniac early, before light and birds and traffic, when the …
