We’re lucky to have an organic old, old, old wheat farm down the road from us. We aren’t big wheat eaters, but sometimes you need to have pancakes on Sunday and that cream sauce needs a little help thickening. Normally we use Einkorn. Lately, we’ve been playing around with blé ancien ( there’s a long story in there, but it’s been a long day at the pool and I don’t want to go into it right now ). This ancient wheat is absolutely perfect for bread. It has flavor. It has texture. It makes you want to genetically alter it to produce higher yield and then mass sell it to the people to solve world hunger mwah hah hah! No, but it’s old. Hasn’t been tampered with and sits easy on the belly and system.
Our resident teen took initiative to make puff pastry with it. I’ve avoided making puff pastry because it’s like having a fifth child. You need to play with it, then let it rest, then play with it some more and then feed it. Then more rest. Then more play. The day goes on an on. I can’t be bothered. It’s summer vacation, teen grabs an idea and goes with it. Her puff pastry was a success. We agree, there are improvements, but simple tweaks to work out with repetition. Take puff pastry, add some yeast and voila! zee croissant! Two days in the making, which is more like an ex-wife than a fifth child, and her croissants came out lovely. Twenty-four little crunchy beauties were admired and devoured by the family. Enter Fraise Bonne Maman ( or “mah-mang” in the Sud Ouest ) to complete a lovely petit déjeuner.