A few hours ago I read “Flour is King” in a note by one of the bakers I follow on Instagram. It really hit home, especially today when I am using Prairie Heritage Farms Sonora Wheat flour and am pulling out these flat pancake like breads that don't look anything like I was imagining and hoping for. One of the rules I ignored in this loaf was matching flour type with bread type. This flour is much weaker than other flours I use, therefor it doesn’t have the strength to hold up a tall, large holed structure. Flour dictates what a baker can do with it therefor it is king! This often considered “dead” white stuff that we mistreat most of the time really is the boss in bread making! Even though this loaf isn't as pretty as I had hoped it still tastes delicious and I love its golden color and the fact that it comes from one individual farm. It makes outstanding bruschetta, a perfect appetizer with all the beautiful tomatoes we have been getting at the farmers market.
Here is a recipe for my favorite simple Bruschetta:
This week’s Share
Prairie Heritage Loaf
Ingredients: fresh milled Sonora heritage wheat flour grown by Prairie Heritage farm, water, sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown org. wheat flour, org. KAMUT wheat flour, org. cracked KAMUT, water, sourdough culture, sea salt.
Bakers Choice: Bronze Barley Sandwich Loaf
Ingredients: org. wheat flour, org. Bronze Barley flour and whole berries from Prairie Heritage Farm, water, sourdough culture, sea salt.