Nice to learn about this endeavor. Seems to be part of the thriving local food movement in the area. I went to Mount Holyoke nearby in South Hadley and have observed this when I have returned to campus — certainly never had that when I was in college many years ago! We barely had decent vegetables.
I first learned about Ground Up from reading Wordloaf! I was excited to learn they were just a few miles down the road. Now I use their flour all time - working through some 25 pound sacks of their excellent whole wheat and bread flour. Also shout out to Hungry Ghost :)
Awesome to hear more about Ground Up Grains, I have been loving baking with their flours for the past year or so, both bolted and whole grain, and now that I am getting into home milling I just bought some of their wheat berries to try out myself. I hope to pay a visit out there myself at some point this year.
Wow, the picture of the row of mills looked amazing! That must've been a wonderful day out. (Thanks for the link to the chat with Blair and Andrew too!) 🙂
I live in Western Mass and feel so fortunate to be near GroundUp Grain and Hungry Ghost. Since the pandemic, I’ve been baking exclusively with GroundUp Grain flours, and the only place we’ll buy bread — when I don’t make it myself — is Hungry Ghost. They are both wonderful! Thank you for promoting these local gems.
Have you tried using Ground Up Grains’s spelt or ancient grains in any recipes? I’m wondering much would be safe to substitute for reg flour in a basic sourdough. thanks.
yes, both! You can sub up to 20% easily, even as much as 50%, without the crumb suffering too much. If you want to use them as the only flour, you'll need to increase the hydration by about 10%.
Sounds like a great trip! I once spent a day “shadowing” Jonathan at Hungry Ghost as a birthday present. It was hard work, but a lot of fun!
Nice to learn about this endeavor. Seems to be part of the thriving local food movement in the area. I went to Mount Holyoke nearby in South Hadley and have observed this when I have returned to campus — certainly never had that when I was in college many years ago! We barely had decent vegetables.
I first learned about Ground Up from reading Wordloaf! I was excited to learn they were just a few miles down the road. Now I use their flour all time - working through some 25 pound sacks of their excellent whole wheat and bread flour. Also shout out to Hungry Ghost :)
Awesome to hear more about Ground Up Grains, I have been loving baking with their flours for the past year or so, both bolted and whole grain, and now that I am getting into home milling I just bought some of their wheat berries to try out myself. I hope to pay a visit out there myself at some point this year.
Really loved today's newsletter - great to learn about local MA producers. Would love more of this content, too!
Wow, the picture of the row of mills looked amazing! That must've been a wonderful day out. (Thanks for the link to the chat with Blair and Andrew too!) 🙂
Mark - Happy to share!
I live in Western Mass and feel so fortunate to be near GroundUp Grain and Hungry Ghost. Since the pandemic, I’ve been baking exclusively with GroundUp Grain flours, and the only place we’ll buy bread — when I don’t make it myself — is Hungry Ghost. They are both wonderful! Thank you for promoting these local gems.
Have you tried using Ground Up Grains’s spelt or ancient grains in any recipes? I’m wondering much would be safe to substitute for reg flour in a basic sourdough. thanks.
yes, both! You can sub up to 20% easily, even as much as 50%, without the crumb suffering too much. If you want to use them as the only flour, you'll need to increase the hydration by about 10%.
Awesome! Can’t wait to try them. Thank you for your quick response!