A 300-year-old mill helps revive a beloved brandby Lee Stabert
With the mill running, the whole building moves,” says Dave Poorbaugh, standing on the well-worn wooden floorboards of the 300-year-old Annville Mill in Lebanon County. “An old flour mill has a soul, because it moves. And when you walk in here, you’re part of it. You’re
When it comes to flour, here are the basics: Soft wheat thrives in temperate, moist climates (like ours), while hard wheat flourishes in the Midwest. Soft wheat is milled into pastry flour, while hard wheat becomes bread flour. “All-purpose” flour—something Dave Poorbaugh of Daisy Organics stridently opposes on principle, arguing, “I don’t think many women
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5 1/2 cups Daisy White Pastry Flour
3/4 tsp. salt
1/4 tsp. dried yeast
12 oz. water
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