From the title of this post you might think that I’m talking about sour cream as the super star here… but you’d be wrong. I’m actually talking about piloncillo. That awesome, very mexican unrefined sugar which you’ll find in cafe de olla, atole, capirotada (mexican bread pudding), calabaza en tacha…. or in most barns. (Because I’ll let you in on a little secret: mexican horses don’t eat sugar cubes, they eat tiny piloncillos). Piloncillo is great because it’s unrefined…but unlike sugar, it has a lot more flavor. It’s sweet and smokey and caramel-y. And it comes in little cone shapes. The only downside to it is that it has to be dissolved before you can use it in most recipes, but that’s not really a problem since all it takes is a little bit of hot water. So I went ahead and used it in a delicious and easy recipe for 100% whole wheat bread, with a dollop of sour cream, which resulted in a moist, rich, slightly sweet loaf. The perfect breakfast bread, with a couple slices of smoked ham and a little bit of butter, or as toast to accompany a creamy soup. (And on the plus side, if you don’t have, can’t or won’t find piloncillo, you could always use maple syrup, molasses or agave nectar!) But I won’t bore you anymore with the details about little cones of sugar, instead why don’t you go and read more the recipe?