Wednesday, June 2, 2010

Are Heirloom Wheat Varieties the Next Big Baking Trend?

Wheat flourImage via Wikipedia
 "That Lahey uses ConAgra flour I find disturbing. The cost aspects of it are all well and good (he needs cheap flour, produces at volume, nobody notices, etc) but unless I am mistaken, ConAgra is bromated - ahem, that is to say it is treated with a known carcinogen. Any baker will tell you that
1) No flour company even remotely serious about the quality of their product sells bromated flour (King Arthur being a good example)
2) While it is possible to turn crap flour into good bread, that same process applied to good flour means better bread. Such has always been my experience.

The problem as I see it is that we have gotten so far away from the hand made loaf that was once standard in all homes that most people don't know good bread at all. Anything of higher quality than a supermarket loaf is seen as an artisanal achievement. Like meat quality, and produce quality, bread quality has fallen far. Fortunately for all of us, it is far easier to get decent flour and make a superior loaf than it is to get your hands on top of the line meat, dairy and produce."
Are Heirloom Wheat Varieties the Next Big Baking Trend? | Serious Eats:

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