We had a stockpile of berries needing to be used.
And varietal flours feeling neglected.
For someone who manipulates traditional flours most days, I knew the whole grain versions had to be lonely as they aren’t on the A-list for the pool party. Moreover, my personal tastes are shifting when it comes to baked goods―not just for the healthier attributes of whole grain products but for the flavors they impart.
Flavor, now there’s a great jumping off point.
For this project, I thought it would be a good time to revisit the whole wheat and white whole wheat flours used from this recipe. Before I go any further, here’s a word about storing whole wheat flours: these types are best stored sealed airtight and under refrigeration or in the freezer. The flour contains the wheat germ which carries unsaturated oil content―a component prone to going rancid if stored beyond a few months outside of refrigeration. Always check the “Best if used by” date and trust your nose. For more details, my friend Noelle Carter of the Los Angeles Times wrote this article about storing flour.
To continue the flavor theme, a morning tour of the garden brought a waft of fragrant rosemary my way. A platter of fruit on the kitchen counter had citrus calling out to me. It was clear a path was unfolding. What was that? Did I hear Greek yogurt whisper my name? As I reached to fetch the yogurt and some butter from the fridge I paused―my standby fat of choice didn’t seem right. But I knew of another unusual player that would bring it, make it right; olive oil.
With all the players in place, I embarked on the path before me, manipulating in a non-traditional sort of way, elevating B and C-listers to the A-list. And what a sensational pool party it was!
I nearly forgot! Here’s what came of those berries.