Mesquite Flour Sourdough
A couple weeks ago when the mesquite pods started to drop in my neighborhood, I was reminded of something I’ve wanted to do for a long time — bake with mesquite flour! I didn’t want to deal with milling them myself, so I found some Texas-grown mesquite flour online and ordered it. It was pricey, but I’m fine paying extra to support a local-ish small producer.
The first thing I made was buttermilk biscuits with 1/2 mesquite flour. It was an instant hit with my family — the flavor and aroma of the flour is unreal! If I had to describe it, it tastes like fall — it’s almost like roasted nuts with the seasoning of pumpkin spice (without the pumpkin).
Even though it doesn’t feel like fall yet, I figured a couple days after the equinox would be a good time to try a sourdough with the flour — something I’d been wanting to try.
Because I wanted to highlight the mesquite more than anything else, I kept it simple — 15% mesquite, 15% local whole wheat, 70% AP flour, 2% salt, 75% hydration. I prefermented 9% of the flour overnight — all of it whole wheat.
I’m incredibly happy with the result! The crumb texture is excellent, the crust is thin and crispy, and the flavor is incredible — it’s very unique! It’s sweet with a strong flavor of what I can only compare to roasted hazelnut and cinnamon and a little bit of mild, lactic tang on the finish. It’s not excessively sweet, so it’s excellent with both savory and sweet stuff.
I would say this is is one of the best breads I’ve done. Everything came out exactly as I hoped it would. I’m definitely gonna put this on the menu for thanksgiving this year!
I was surprised not to see more on this website about baking with mesquite. I’ve only done two bakes and I’m absolutely sold on the flavor. When you combine the flavor, the fact that it’s a local ingredient, and the fact that it handles alright (given that it’s gluten free), it’s definitely skyrocketed to the top of my ingredient list. The only downside is the price, but if I’m only baking with it occasionally, it’s not too bad.
Has anyone else here done anything with mesquite flour? Any tips/tricks/suggestions?