Where Has All The Flour Gone?

Bread season is in full effect. There’s nothing that warms up a kitchen (and by extension a house) like a loaf of bread baking in a hot oven. The smell quickly fills the house, and makes one grab butter from the fridge in anticipation.

This time around, lacking any white flour, I just sort of threw together a mixture of whole wheat, spelt, and rye. Once risen and shaped, I put some flax seeds on top for nutrition, flavor, and general seedy appeal. It came out very nicely–so nicely, in fact, that I’m going to make another one since I still haven’t gone to pick up the 10 lbs. of 00 flour I ordered from Don via Jennifer.

And, as with all bready posts, I have submitted this to yeastspotting, because they are pretty much a cupcake-free zone.

11 comments to Where Has All The Flour Gone?

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Yours Truly

I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

Rage Against The Vitrine

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

A Winner Is Me!



I’ve been Punk’d