Sunday, April 10, 2011

Local Whole Wheat

Our last Red Fire Farm winter share included a five-pound bag of local whole wheat flour from Upinngil Farm in Gill. (Affectionately dubbed "the pancake share," the last winter share also contained maple syrup, frozen peaches, and, yum, blueberry spread.)

Upinngil notes:
All our flour is unsifted whole grain. This means it contains more bran than most whole wheat flour you might buy in the grocery store. ... if you are baking bread with our flour for the first time, we recommend starting with 50-50 Upinngil whole wheat and white bread flour.
I neglected to pass that last critical detail along to the house, however, and this inch-high -- yet nutty and flavorful and not-too-dense -- loaf was the result.

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