The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Sonora Flour

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cmtigger's picture
cmtigger

White Sonora Flour

I have a small amount of white sonora flour from a cotton farmer in the capay valley.  I am thinking of using it to make some bread-  but do I need to add anything special?  I'd hate to ruin it.  I am  thinking of Reinhart's Pain A L'Ancienne recipe, since it is so yummy.  But I could do sourdough too, or another recipe if you have an idea.

Or should I just nix it for bread and use it for dutch babies or cookies?

mdvpc's picture
mdvpc

I have baked with it-it is low in gluten so I used 100 grams of it, and 300 grams of my regular flour.  I used it in a sourdough loaf.  I think you will like it.  

cmtigger's picture
cmtigger

I wonder if I use Sir Lancelot flour if I could make it heavier on the sonora for flavor?

cmtigger's picture
cmtigger

I did 50/50 white sonora and Sir Lancelot.  I used Reinhart's Pain A L'Ancienne method, and it was in the fridge for a couple days.  I did have problems with steaming the oven, as the dish I put in there to heat up broke while heating up!  It isn't as open of a crumb as with 100% bread flour, but it's very edible.

 

 

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