I’ve been playing around with flour lately. I really want to use a locally made organic brand. I found some at the farmers market the other day and decided to test it out.
I bought wheat bread flour and wheat pastry flour. The first thing I tried it with was a cookie.
I didn’t even take a photo of the finished product, they were too runny, and although tasty, not what I was looking for.
Next I made piecrust.
That came out perfectly.
I made this delicious berry pie.
It was really good, and warm with a scoop of vanilla ice cream is something I dream about.
Next I tried turnovers. I filled them with blueberries and cream cheese.
They were good, however I think the recipe I used for the crust could have used more sugar.
The dough somehow tasted savory.
So I glazed them with lemon sugar glaze.
Finally I made bread.
It was good, but it wasn’t perfect.
It didn’t rise as much as I wanted and seemed too dense.
So, I decided this flour wasn’t what I wanted to use. Sadly as I liked that it came from nearby and that I knew where the wheat was grown. It’s probably for the best however, considering a small two-pound bag cost $5.
I am still on the quest for the perfect flour. When I find it, I’ll let you know. I like the idea of knowing where all of my food came from, even the smallest of ingredients.
I love your website – Joshua was so gracious to share it! You are such a gifted writer, photographer and baker! I grew up on a farm and watched my Mother bake/cook and learned to make everything she did – except pie crust. Never could master it. She made fresh bread (white flour) every day (eight children to feed). You pie/bread info brought back many wonderful memories and “smells” of my Mom’s kitchen – and I am now starving! Thanks for making my day!P.S. Happy Anniversary