Suzanne, new to the world of sourdough baking, has been experimenting with sourdough bread using store-bought rye flour (before she uses Otto’s precious rye and barley flour from Kokopellie Farm, in Sunnydale). She has also added Yukon’s own Uncle Berwyn’s birch syrup and water. No salt!
Suzanne is thrilled to be able to have some locally grown flour for her year of eating local, thanks to Otto and Conny at Kokopellie Farm in Sunnydale, Dawson, Yukon.
Otto’s Kokopellie Farm rye and barley flour bags