-- Darci, Loafchild Bakery
Friday, September 4, 2009
more feedback... this one from Loafchild
"Okay, just so I don't wind up being the completely lazy and non-participating baker here... while I have yet to use this flour to make any actual BREAD I did make some oatmeal-wheat scones (50% whole wheat) with the App. White and it gave a lovely golden color (more golden than [what I am used to]) and a micro-thin crunchy crust. Lovely overall texture too. I have also made a Concord grape pie with a 100% whole wheat crust, again App. White. Again, the remarkable golden color and a rich flavor that stood up well to the filling, a wonderful light crunch to the pastry. I'm gonna try Danish too and then maybe I will be over my sweet tooth."