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Flour Power – YES! Magazine

Posted by Judy Cornell on July 18, 2021

https://www.yesmagazine.org/issue/building-bridges/2019/11/13/flour-power

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In need of TLC, this century old bank building will soon house Conservation Grains' mills. Here in the heart of wheat and barley country, Choteau last had a community mill in 1937. By then, roller mills and Wonder Bread had changed comsumers' tastes to demand sliced white bread lined up on grocery store shelves. In 1941, the FDA codified the requirements of "enriched flour" after recognizing diseases resulting from the roller mills' white flour. Wheat had become a commodity bred for yield and metrics of strength and hydration in industrial baking. Flavor in wheat was not--and is not today--a consideration for the plant breeders, the industrial mills or bakers, or their consumers. By 1955, just 6% of bread was baked at home.
Not every experiment works.
Look at the bubbles in that crust!
Learning how to "launch" a whole grain pizza into our new wood-fired Ooni pizza oven. This one worked 🎉.
After listening to Jennifer Lapidus on @thesourdoughpodcast, I ordered her book #southernground. It arrived today. So I have this nice plan for the cocktail hour following a day of milling. Cheers 🍸
Manicotti

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