Anadama Bread and Graue Mill

Last week I went to Graue Mill near my home in Elmhurst, IL and took a tour.  Ended up with a 5lb. bag of stone-ground cornmeal.  If you've never tried stone ground cornmeal, you are in for a treat.  

At the advice of the man who was grinding the corn, I removed from the burlap bag and put in a ziplock bag in the freezer.  He said it will last a couple years there where moisture can't penetrate it.

In the basement are the gear wheels from the waterwheel.  

Here is a checkerboard using corncob game pieces.

I used my sourdough started to make some New England Anadama Bread.  I got the recipe from my King Arthur Flour cookbook.  The link above is not the recipe I used.  I used one that calls for sourdough.  But this is by the same baking company.   King Arthur Flour mills and sells many flours.

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