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?