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Regular readers will likely know how much I am experimenting with many different types of flour. But I also still use some strong white wheat flour in most of my bread.
So we’re committing three fatal acts when we’re buying and baking with white flour: we’re throwing out whole food to make refined food, we’re using more energy to transform whole grains into white flour, and we’re using more land and resources to compensate for this waste by growing more wheat we don’t need. All of this for a product which is making us, and in turn the planet, sicker with the cocktail of modern plagues: diabetes, heart disease, obesity, and colo-rectal cancer.
– Graison Gill from Sourdough Madrigals, Hot Bread, Warm Planet
I find it increasingly hard to justify the use of any white flour (which by definition is refined) in the bread I bake.
How to proceed?
Graison Gill
