Last weekend I made muffins because…
I got Baker’s Field‘s flour!
Baker’s Field is a local bakers that bake bread AND mill flour for other bakers.
When I first tried their bread at Fig and Farro, a vegetarian restaurant, I absolutely loved it.
Then I quickly found out that they sell their bread at selected grocery stores and co-ops, and I’ve been buying their bread (my favorite is Table Bread) regularly.
I was also recently informed that my favorite vegan bakery, Eureka Compass Vegan Food now sells their flour! (Eureka uses their flour for their muffins.)
So you can imagine how excited I was when I finally got a bag in my arms!
County Autumn Muffins.
I wanted my muffins to be savory with chunks of veggies.
What went into the batter were braised Kabocha squash, roasted red onions, and sauteed collard greens.
The muffins tasted delicious, better than usual, and I believe the flour had something to do with it.
The flour was milled only two days before!!
You would have to think the freshness contributes to the taste, right?
I really enjoyed these muffins for breakfast, although they make great snack, too.
Packed with all the good stuff!
Recommended beverage: Homemade Cold Brew Coffee. Hot. Black.
I also baked Boule bread using this flour, following the recipe I’ve used multiple times over many years.
I never failed with this recipe even when I made a few measuring errors, however, this time the result was definitely different.
The dough was very loose, the bread was flat when it went into the oven, and it stayed pretty flat.
I got confused and did some Google research.
Quickly I learned that freshly milled flour is lighter compared to store-bought flour.
So if you measure your flour using a cup like I did, you end up with too little flour.
A little note to myself: Use weight (g) next time.
Yes, this bread was flat, the texture was different, but I refuse to say I failed, only because this bread was DELICIOUS!
I think this particular flour creates such a depth in the taste.
I can’t wait to try their other types of flour (bread flour, whole wheat, etc.) and experiment!
They really renewed my interest in baking.
