I don't care what the appearance of your label(s) look like personally. What's inside is the important part obviously. Can't wait to order some and experience the taste!
I’ve been baking sourdough for 5 years and learned about 3 years ago that you get better results when using a flour blend versus just a single type of flour. Once I figured that out, my sourdough bread reached a new level of deliciousness!
I love watching you talk eventhough I don't have the attention span to listen to whatever you're saying lol It's like listening to my favorite jazz radio shows. I don't necessarily like every single track played, but I love listening to them anyway😊
Stopped by to get the pumpkin cheesecake croissant yesterday 👍devoured it on the 51, finished before I got home to enjoy it with my coffee like I planned hahaha 🐽
Are you shopping across country yet? I’ve been milling my own hard white and red wheat berries. But I would love to try some of your blends of milled flour.
Love you guys. Are you selling berries too?? Interested in White Sonora and checked your site before I went elsewhere, so you're def on the right track
Great that you've added milling to your repertoire. Is some of the flour you're milling coming from the 40 acres of Rouge de Bordeaux you contracted for? Will your labels indicate the source of the grains?
Subscribe! I'm rather new at flour milling at home. I'm using a Mockmill Lino 200. I love using it and my variety of wheat berries. I'm sure I'll learn something from you. Good luck.
Jon did you end up putting up a plaque or some tribute to recognize those os us who donated to the cause when you were forced out of the garage? I don’t need recognition but I respect you & just wondered if you’ve recognized us in some small way. You’ve done so well due solely to your own efforts ✌️🧡🍁🤎🍂
We have a vision for a map of the world represented with the people that supported us to go up in the Mesa bakery as we make it onto customers again. Mesa was originally designed with customer seating which is now all closed for production. We hope to fix this by 2025 and when we do create a Gratitude wall. We are quite fortunate to have a community behind all of this which spans the globe. Without that community, we wouldn’t have made it this far. I’ll be excited to share it when it’s ready.
I don't care what the appearance of your label(s) look like personally. What's inside is the important part obviously. Can't wait to order some and experience the taste!
I’ve been baking sourdough for 5 years and learned about 3 years ago that you get better results when using a flour blend versus just a single type of flour. Once I figured that out, my sourdough bread reached a new level of deliciousness!
Will be a great day when I can order some of the ancient grains and have it shipped to CO.
I love watching you talk eventhough I don't have the attention span to listen to whatever you're saying lol
It's like listening to my favorite jazz radio shows. I don't necessarily like every single track played, but I love listening to them anyway😊
Exciting! Love to watch you grow.
I like the color of the label, thought it was just like that instead of just yellowing
glad to hear this. I was looking for your flour, needed something until I could get more wheat berries😂
Stopped by to get the pumpkin cheesecake croissant yesterday 👍devoured it on the 51, finished before I got home to enjoy it with my coffee like I planned hahaha 🐽
I can't wait! I live in Georgia. I truly want to buy your flour!
Great vid, thx.
Blessings
Are you shopping across country yet? I’ve been milling my own hard white and red wheat berries. But I would love to try some of your blends of milled flour.
Love you guys. Are you selling berries too?? Interested in White Sonora and checked your site before I went elsewhere, so you're def on the right track
Always looking for super high quality bread flours. Yecora Rojo from Barton Springs is my current go-to, but happy to try these in my loaves.
Will the approximate protein content of each of the flours be listed to make it easier to determine what use cases each flour will be good in?
Great that you've added milling to your repertoire. Is some of the flour you're milling coming from the 40 acres of Rouge de Bordeaux you contracted for? Will your labels indicate the source of the grains?
That's the plan!
Are you milling 20 to 30% of your flour and mainly using central milling?
That’s about where we are currently at. Central Milling supplies our base flour. We work with a local farming network for a lot of the grains we mill.
Do you sell your starter as well? That would make the experience complete. Bake bread with your flour and Harriet.
Yes, we do sell starter in the bakeries and intend to prepare starter for shipping as well.
@@ProofBreadI use the Costco Organic flour which is made by central milling.
Subscribe! I'm rather new at flour milling at home. I'm using a Mockmill Lino 200. I love using it and my variety of wheat berries. I'm sure I'll learn something from you. Good luck.
Are you shipping the flour for on line orders?
By early 2025
I like Capitalism. I don't eat bread anymore, but enjoy seeing somebody sell a product other humans will pay money for.
Jon did you end up putting up a plaque or some tribute to recognize those os us who donated to the cause when you were forced out of the garage? I don’t need recognition but I respect you & just wondered if you’ve recognized us in some small way. You’ve done so well due solely to your own efforts ✌️🧡🍁🤎🍂
We have a vision for a map of the world represented with the people that supported us to go up in the Mesa bakery as we make it onto customers again. Mesa was originally designed with customer seating which is now all closed for production. We hope to fix this by 2025 and when we do create a Gratitude wall. We are quite fortunate to have a community behind all of this which spans the globe. Without that community, we wouldn’t have made it this far. I’ll be excited to share it when it’s ready.
@@ProofBread this answers prior thread question - what will Mesa look like next?