On the weekend I was delighted to have the chance to stretch my shopping muscles and visit the local grocery store, spending some time more carefully peruse the aisles for interesting ingredients. The result was a few small bags of flour that promised to step me out of my sourdough comfort zone and deeper into the world of local ingredients. Specifically, in part one I cracked open a small bag of whole wheat flour from Strathcona Stoneground Organics and used it mix up a batch of 20% whole wheat sourdough. Shortly after posting part one, I also discovered that this small local flour milling business has an Instagram account where (just two days prior) the proprietor had excitedly posted about…

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