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Sour Cream: My favorite sour cream is Daisy Brand (full fat, not the light version) because it is the only sour cream I can find with just one ingredient: Grade A cultured cream.
Sucanat: “(a contraction of “Sugar Cane Natural”) is non-refined cane sugar. Unlike refined and processed white sugar, Sucanat retains its molasses content; it is essentially pure dried sugar cane juice. The juice is extracted by mechanical processes, heated and cooled at which point the small brown grainy crystals are formed.
Sucanat is generally accepted as a substitute for brown sugar. Unlike regular brown sugar, sucanat is grainy instead of crystalline. Of all major sugars derived from sugar cane, Sucanat (not a “processed” sugar) ranks the highest in nutritional value, containing a smaller proportion of sucrose than white cane sugar. However, Sucanat (in common with all sugars) is not a significant source of any nutrient apart from carbohydrate.
Sucanat may be confused with Turbinado sugar, however; the two are fundamentally different. Turbinado sugar contains only a trace amount of its original molasses content, making it similar to refined sugar except with a golden color and a hint of molasses flavor. Sucanat, on the other hand, retains its full molasses content and flavor, thus making it, as stated above, pure dried cane juice. Its grainy form also contrasts with the clear, crystalline form of Turbinado.”
You can find sucanat for sale here.
Traditional Whole Wheat Flour: This type of flour is derived from hard red wheat berries. It has nutty, hearty flavor. It is most suitable for making bread as it has a high gluten content. You can find it for sale here.
White Whole Wheat Flour: This type of flour comes from hard white wheat berries. It has a higher protein content than soft white wheat (aka whole wheat pastry flour) so it is suitable for bread-making. It has a milder flavor than traditional whole wheat flour. Your can find it for sale here.
Whole Wheat Pastry Flour: This flour comes from soft white wheat berries. It is lower in gluten content than hard red or white wheats. This yields a softer, finer-grained crumb. This type of flour is best suited to quick breads, pancakes, waffles, cookies, and cakes because they don’t require gluten. It is not suitable for yeast risen breads that require gluten.
You can find whole wheat pastry flour for sale here and here.
Yogurt: I’ve found that Dannon all natural plain whole milk yogurt is the best bang for your buck. It has one ingredient: Cultured grade A milk. The Greek Gods yogurt looks very good, but I have only found it at health food stores where it is quite pricey.
