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I love this piece of writing by Graison Grill called A Body of Work. It’s really the story of how Grill came to be a baker and then started working with freshly milled whole grain wheat:
In my bakery flour was no longer a product. It was now a living, fresh ingredient. Full of vitamins, minerals, fats, amino acids.
This is vital. Flour is so much more complex than the thing that sits in our store cupboard. I’m slowly (very slowly) beginning to understand this. Tara Jensen writes simply “Think of grain as fresh produce”.
