Posts in Blog

How To Feed/Refresh Your Sourdough Starter

May 19th, 2020 Posted by Blog 0 thoughts on “How To Feed/Refresh Your Sourdough Starter”

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 …

FLOUR TERMINOLOGY 101

May 9th, 2020 Posted by Blog 0 thoughts on “FLOUR TERMINOLOGY 101”

Flour 101 It’s Time!

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 …

COVID-19 Grist & Toll Operations Update

April 5th, 2020 Posted by Blog 0 thoughts on “COVID-19 Grist & Toll Operations Update”

6/1/20: We are re-opening our retail shop this week for normal business hours: Wednesday through Saturday from 11:00-5:00 with the following restrictions

  • Face masks required
  • Number of customers in the shop at one time will be limited

* 6/1/20 A

Sourdough Bread Formula

March 31st, 2020 Posted by Blog 0 thoughts on “Sourdough Bread Formula”

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 …

Milk Bread Pull Apart Rolls

November 20th, 2019 Posted by Blog 0 thoughts on “Milk Bread Pull Apart Rolls”

Cranberry and Apple Cornmeal Shortbread Tart

November 20th, 2019 Posted by Blog 0 thoughts on “Cranberry and Apple Cornmeal Shortbread Tart”

Introducing Mai Nguyen

March 14th, 2018 Posted by Blog 0 thoughts on “Introducing Mai Nguyen”

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

December 20th, 2017 Posted by Blog 0 thoughts on “Whole Wheat Stollen”

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

December 20th, 2017 Posted by Blog 0 thoughts on “Pain d’épices”

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 …

How We Roll

November 19th, 2017 Posted by Blog 0 thoughts on “How We Roll”

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 …

Copyright 2019 Gristandtoll.com All rights reserved.

error: Alert: Content is protected !!