Home, Hearth, and Flour

A cup of Sonora wheat from Grist and Toll. 

A cup of Sonora wheat from Grist and Toll

Home from Grist & Mill, bags of flour sitting on my counter, I look pensively at my purchases. The bag of wheat flour, the Sonora wheat, was almost the price of gold. I must choose carefully what I make with it, I think. Something which will bring out the best this flour has to offer.  Keep it simple, a voice inside my head said. I listened. Biscuits came to mind.  

A simple easy drop biscuit recipe found from, where else, Real Simple, suited the Sonora wheat just fine. The golden hue shines through at every step of the process.  

I made them for breakfast. They were gone before 8:00 a.m. 

My daughter, the real baker in the family, took a different route. What is it about teens and their need to bake? She choose cupcake as her canvas. The flavor from the Sonora wheat shined through and, in my never-humble-when-it-comes-to-my-children opinion, set these cupcakes apart from all other cupcakes. If a cupcake war were to break out here in LA, I’m confident she would emerge victorious with these beauties.

Jacqueline's cupcakes, an art form and sweet treat. 

Jacqueline's cupcakes, an art form and sweet treat. 

Fresh from France and having taken a class in tart-making, I’m ready to apply the Sonora wheat flour to the tart pastry experience.  Back to Grist and Toll I go!