We finally have time to play around with the White Sonora Organic Whole Grain Pastry Flour.  Darrold has been adding it to bread at about 20-30% and it adds a little different, good, flavor profile without sacrificing oven spring.  He has been using it to make crepes, pancakes and waffles and this is the nutritious flour you need if your family prefers fluffy things. Just don’t tell them it’s good for them and they’ll be ok.  I’ve been using it in the non-yeast products I make, ie banana bread (and at this time of year with an abundance of zucchini, zucchini bread), cookies, etc.  I just paired it with our new blue cornmeal for cornbread with outstanding flavor.  Darrold isn’t a particular fan of cornbread and he loved this even though I probably baked it too long.  My oven is driving me crazy.  Sometimes it’s right on, sometimes it’s a little off and sometimes it’s way off. I never put it above 350F and have to guess how long to bake things. This recipe calls for 425F and I set the timer for 10 minutes less than called for.  Could  have been a little operator error because I think it might have been ringing and I didn’t hear it right away.  It still was lovely warm with some butter running off it, and today I’ve just popped it in a warm oven for a few minutes covered with foil and we will have it with dinner.  You would think that a whole grain flour would be heavy but this is not at all.  The small pieces of bran seem to disappear so you won’t get a grainy mouth feel. Watch for recipes using this great new find in flour. Use in any recipe calling for whole wheat flour, but I use it in most recipes calling for flour.  I’d love to hear your thoughts.

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