On a Journey

For those of you that haven’t been following this blog or Balsamroot Baking on Facebook, you may not know that Iin mid-January I switched to using whole grain wheat flours for my wheat baking. For the baking I did last… Read More

German Chocolate Cake a.k.a. German’s Chocolate Cake

German Chocolate Cake is, so far, the cake for which I receive the most special order requests. There are many recipes out there, especially in our digital age. But a conversation I had with a client the other… Read More

Bread Hydration Levels for Whole Grain Flour

If you saw my post last week about switching to Bluebird Grain Farms flours, then you may also remember that their flours are whole grain. What does that mean, whole grain? It means the whole grain of the wheat… Read More

Our new organic, local source for wheat and rye

The organic wheat and rye flours grown by Bluebird Grain Farms in the Methow were delivered on Friday afternoon, and I’m very excited to get baking with them. I had used all of my flour from Central Milling in… Read More

Gluten Free Cakes – Availability and Cost Considerations

Gluten Free Vanilla Caramel Cake

For those of you curious about Balsamroot Baking’s gluten free cake availability – Balsamroot can do gluten free versions of white, yellow, red velvet, chocolate, carrot, and ginger cakes. The flour blend we utilize consists of brown rice… Read More