I appreciate your work Andrew - in France Les Ambassadeurs de Pain (Bread Ambassadeurs) are finally succeeding in convincing boulangers to look at building a lot more protein and important nutrients into their bread - to decrease use of T-65 flours in favor of T-80 among other things. Christian Rémésey (professor of nutrition) has written a number of books about how to effectuate this - his works will interest you and Graison if you haven’t yet delved into these ideas. 3% starters with much longer fermentation, using starter in seed soakers to jump start fermentation (as pre ferments) porridges using yellow soy beans, chick peas and other pulses to increase protean in bread - all this to gradually wean the French and everyone to eat less white yeast leavened bread to bring bread back to its former importance as a significant source of protein.
Thanks for this Bread Basket and thanks for including me Andrew!
I appreciate your work Andrew - in France Les Ambassadeurs de Pain (Bread Ambassadeurs) are finally succeeding in convincing boulangers to look at building a lot more protein and important nutrients into their bread - to decrease use of T-65 flours in favor of T-80 among other things. Christian Rémésey (professor of nutrition) has written a number of books about how to effectuate this - his works will interest you and Graison if you haven’t yet delved into these ideas. 3% starters with much longer fermentation, using starter in seed soakers to jump start fermentation (as pre ferments) porridges using yellow soy beans, chick peas and other pulses to increase protean in bread - all this to gradually wean the French and everyone to eat less white yeast leavened bread to bring bread back to its former importance as a significant source of protein.