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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...

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