In the foreground a sunflower boule made with King Arthur Special Bread flour. I stumbled across King Arthur Special Bread flour when I ran out of my standby white bread flour and the great thing is it really is Special. The couple of times I’ve used K.A. Special Bread flour, my breads have been lighter, risen more quickly and obediently, and tasted better. My order of a fifty pound bag should arrive at the Erie Whole Foods coop.
In the background are two trays of granola with grated organic carrots, ginger, pumpkin and sunflower seeds, peanuts, walnuts, flax, and, of course raisins and oats.