The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Great locally-grown and milled grains in Nor. Cal. from Ridgecut Gristmills

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Matt H's picture
Matt H

Great locally-grown and milled grains in Nor. Cal. from Ridgecut Gristmills

I'm writing with a shameless plug for Ridgecut Gristmills. I don't have any connection, other than as a satisfied customer who hopes that this new business succeeds. The owner is very friendly, and I've been very impressed by her stone-milled flours and her willingness to custom-grind whatever grain I ask for.


It was started by Erin McGowan Sweet in Arbuckle, in the Sacramento River Valley in California. She sells grains and cornbread and pancake mixes every Saturday at the Ferry Building Farmer's Market in San Francisco.


I met Erin a year ago, and got to chatting with her about grains and milling. Hers is a neat story: she decided that Northern California needed a stone mill, so found an old millstone for sale in North Carolina, drove cross-country to buy it, brought it back to a small town between Sacramento and Yuba, and started buying grain from local farmers to mill. Apparently, it's one of only 5 working stone mills west of the Mississippi.


Erin has been stone-milling corn and other grains and selling them online, at farmer's markets, and recently, to a bunch of high-end restaurants: BarbersQ (Napa), Cane Rosso (SF), Ducca (SF), Greens (SF), Incanto (SF), Rutherford Grill (Rutherford), Ubuntu (Napa), and Zin (Healdsburg).


My partner is a polenta-lover, and we swear by her cornmeal. Unlike the stuff in the supermarket, it has all the germ included, so it has more corn flavor. The tradeoff is that the cornmeal is not shelf-stable, and will go rancid unless you keep it in the fridge or freezer.


I mentioned to Erin that I was an amateur baker, and asked whether she ever milled other types of grains. She responded, "What would you like?" Amazingly, she has no problem milling even small quantities for a home baker. I just email her a couple weeks in advance and pick it up at the market on Saturday.


So far, she has custom-milled barley and rye for me. The rye flour from a local grower was wonderful, and made some great European-style loaves. Needless to say, I think it is beyond cool to have my own personal miller, and  almost hesitate to share this secret.


Recently, she's been "experimenting" with a hard red wheat from a local grower, trying to figure out the best grind. I got 10 lbs of a medium-grind whole wheat. I did sift the flour through a medium sieve to remove some of the bran, and removed about a teaspoon per cup of flour. I'm saving that to sprinkle on my breakfast cereal, as a topper for rolls, etc. The sifting technique is what Peter Reinhart recommends in The Bread Baker's Apprentice to approximate the high-extraction whole-wheat flour used by France's most famous baker, Lionel Poilâne.


This must be a high-protein grain with a lot of gluten. I baked a sort of hybrid Pain Poilâne/ciabatta with 80% whole wheat and 20% King Arthuer All-Purpose. It had a great structure, lots of irregularly sized holes with glossy sides, exactly what you're looking for in an artisan-style loaf, but that is sometimes hard to get with whole wheat.


Anyhow, Ridgecut is definitely worth seeking out by fellow Northern Californians. Here are a few loaves I've made with Ridgecut-milled grains.


Happy baking,
Matt


A brown boule with rye, barley, cornmeal, molasses, coffee, cocoa, and caraway


Barley, Cory, and Rye Boule


Half rye, half wheat sourdough batard


50% Rye Batard


Here, I started off following Reinhart's instructions for Pain Poilâne. I pushed the hydration a bit, so it ended up closer to ciabatta. 80% sifted Ridgecut whole wheat, 20% KA AP.


80% Whole Wheat Ciabatta


 

CeruleanBill's picture
CeruleanBill

Northern California isn't quite the entire width of the country from me, but it's close.  I assume that if they shipped to the East Coast, the cost'd be prohibitive to anyone south of Peter Reinhart.  Any facilities like that on this side of the country?

Matt H's picture
Matt H

They do ship via the website...no, it's not cheap. I would definitely encourage you to find a local mill and give them your business, especially if they are sourcing their grain locally, building relationships with farmers that grow organic or heirloom varieties.


There are a handful of working stone mills around the country. (Search google maps?) Erin, the proprietor of Ridgecut, mentioned a famous stone mill in the southeast whose name crops up on a lot of gourmet restaurants, but I can't remember what it's called.


The "locavore" movement is in full swing in SF, at least among foodies, and you can get great local beer, wine, cheese, fruit, vegetables, etc. (all the ingredients for good living!) Buying local has benefits for the environment and community, but most of all, when food is fresh it just tastes better.


I love King Arthur, but it does seem silly sometimes to buy grain which may have criscrossed the country multiple times... although it probably has fewer miles on it than the bag of spelt flour my partner brought back from Switzerland for me. :)


 

charbono's picture
charbono

is in South Carolina and offers a great selection of flours and meals from heritage grains at a high price.  If you only want cornmeal or grits there are quite a few stone mills in the east and southeast.


By the way, Ridgecrest is not far from Massa Organics which sells its wheat berries and other items on-line.


 

KenK's picture
KenK

Here is a link to a story about an acquaintance's mill.  I believe that he will grind your grain for you but I don't know that he would procur "odd" items in small quantities.  I know that he does some mail order.


 


http://atlanta.creativeloafing.com/gyrobase/mike_buckner_fielder_s_flour_junction_city_ga_/Content?oid=592428

Kroha's picture
Kroha

is in Pennsylvania. They mill locally grown flour.  Their shipping charges to ship to Boston area are the same as charged by a mill I buy from in North Dakota though, so I would certainly advise you to call for a comparison on shipping charges.  Also, there is Wild Hive Farm in NY, http://www.wildhivefarm.com.  I found them to be pricey though.  Both of those mill local organic flours.  I have not bought from either.


Best wishes,


Kroha

Boboshempy's picture
Boboshempy

I buy from www.cporganics.com in New York City.


They do six farmers markets a week. I buy from the Wed. Union Square one.  They are very helpful when you email them.


Hope this helps,


Nick