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.
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.
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!