Author name: Nan Kohler

I love coffee cake, especially one with tangy sour cream in the batter and a crunchy streusel layer in the middle. I love it even more now that I have this recipe created by Sarah Owens just for us, featuring one of my favorite grains, Wit Wolkoring. When I baked the recipe for the first […]

When a bit of malaise or lack of inspiration hits us here at Grist & Toll, we often turn to the beautiful books written by Sarah Owens: “Sourdough”, “Toast & Jam” and “Heirloom”. They never fail us, always delivering inviting images, delicious recipes, and Sarah’s warm, nurturing guidance. We have harnessed some of Sarah’s magic

Flour 101 It’s Time! 5/8/20Hello 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 home may renew your interest in baking from scratch. Perhaps it can even provide some much-needed entertainment

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 higher hydration and salt, and shorter bulk fermentation time – all important factors when working

Milk Bread Pull Apart Rolls When I saw the 2019 Thanksgiving Issue of Food & Wine magazine, I knew Grist & Toll had to create a 100% whole grain version of their show stopping Pull-Apart Milk Bread Wreath. The tangzhong method featured for making tender milk bread is one we use quite frequently when baking

Hello bakers this is Isaac, and I am excited to share a new holiday recipe with you! If Linzer torte had an American cousin, this shortbread tart is it - a new favorite at the G&T test kitchen as we experimented with a variety of fillings over the summer. The recipe is adapted from Allison