Are 52 Bakers Starting to Incorporate Whole Wheat Flour into Their Recipes?
I didn't start mixing in whole wheat and spelt (milder wheat flavor) flour until the last few years of my 45 years of baking. I was spurred by the fact that I have grown to not be satisfied with the rather 'white bread' one- dimensionality of flavor and texture of baked goods made with all white flour.I'm hoping more 52 bakers will start incorporating whole wheat flour/spelt flour (milder) in their recipes. Have you considered that? I'm finding that the texture , flavor (richer, somewhat deeper, like brown sugar over white sugar)and healthiness benefits are really good .
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28 Comments
best,
mindy
http://www.prweb.com/releases/Kamut-International/rise-of-ancient-grain/prweb4861434.htm
best,
mindy
mindy
best,
mindy
I can't speak for ellenl, but there are many people who believe that ground flours are not 'healthy.' I like to think that a high quality diet with plenty of variety and a commitment to moderation will lead us to good choices.
Like pairing a heartier wine with a richer meal, I think whole wheat has its place.
I've been thinking of a similar food example. Within my adult life, I have seen the U.S. go from an all-butter (margarine, veg oil etc) culture to a culture that now consumes a good amount of olive oil. Just guessing, this transformation has taken place in the last 30 yrs. (I myself used to 'hate olive oil' but now i use it and consume it and enjoy it.) I haven't written or read a treatise on it, but observation suggests to me that this major transformation happened through the channels of professional chefs, media, marketing, and restaurants. Well, we all know that , regardless of 'all things in moderation', olive oil is 'healthier' than butter.
This transformation is what i would love to see in U.S. baked goods. It could happen via the same channels that the olive oil infusion- happened. But prob not w/o a concerted effort . I am hoping that 52 bakers will increasingly become part of that effort. It takes an adventurous spirit and open mind to change one's palate and cooking habits, and the 52 community seems full of those attributes!
best,
mindy
I'm curious, why do you believe bread to be unhealthful?
OTOH, Organic flour should not be a problem for those with no wheat sensitivity. As with anything, moderation is a good route to follow.