the good stuff.
local grown, stone ground, heirloom wheat.
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Salish sounds pretty BC fren!
What will you make with it? Sourdough loaves? Pancakes? Croissants?
i do something a little different. I make a dough ball with natural sourdough starter in it. just large enough to make 4 flatbreads. i don’t refrigerate it. it takes about 4 days for the bacteria to start to slow down. so i get fresh sourdough every morning, with no refrigeration. i make a new one every 5th day.
ASEAN folks, do we have anything comparable here in Southeast Asia? If so, can I buy locally produced flour with sats?
#ASEAN #Singapore #Malaysia #Thailand #Philippines #siamstr #asknostr