My sister sent me a bag of super-fancy locally-grown-locally-milled-heirloom-wheat all-purpose flour, and I want to put it to good use. My first (obvious) thought is a loaf of plain old white bread so there's nothing to distract from the wheaty-ness, so to speak, but that won't use it all. Any ideas?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.