April 1, 2009


Yesterday, I still had leftover potato water for additional breadmaking endeavors and I had some under-utilized dried figs in my pantry.   So those two things plus lots of flour and some soft butter, small handfuls of flaxseed, wheat germ, shakes of cinnamon/clove/nutmeg and a small heap of brown sugar equals:

Breakfast for the next few days!

I am really liking the King Arthur flour I bought (unbleached white whole wheat).  It was something of an impulse purchase but I think I may buy it again in the future.  It behaves a lot more like white flour than a whole wheat flour and you can't really pick out the wheat germ particules because of the finer grind.  I've been cutting it with some store-brand all-purpose flour as a way to make my 5-lb. bag last longer.

1 comment:

  1. Stephanie, King Arthur white whole wheat flour is my best friend in the kitchen - and yeast loves the organic version. Great to have a ww flour that makes light, high-rising bread! Your "figgies" look delicious... thanks for the kind words about our flour. PJ Hamel, King Arthur Flour baker/blogger