Monday Open Thread 5/9/22
I hope you all have had the time to read the conversation I published last week with Amy Halloran and Alicia Kennedy, with or without the helpful/distracting pull quotes that I removed a few days later. It’s a long one, but I think it is an important addition to my ongoing exploration into the notion of quote-unquote ethical flours. I’m working on a follow-up essay of my own this week, as an attempt to dig a little deeper into my complicated relationship with whole grain flours and bread baking, but I thought it might be useful to hear from all of you too. (I am also working on a recipe for a 100% whole wheat sandwich loaf, though that won’t be ready for awhile still.)
Do you bake 100% whole grain breads?
Do you want more recipes that are 100% whole grain?
If you haven’t made the jump or aren’t interested in doing so, why not?
Do you think that the use of refined flours in breads is something we need to abandon? Or is there a place for both white flour baking and whole grain?
Is white flour “junk food”?
—Andrew
Yes, by all means, more all whole wheat bread recipes, please. And different kinds of flours — kamut, emmer, ryes, etc.
Thanks
Yes, I bake with fresh milled grains, soft white, hard white and hard red mostly. Feed my sourdough starter with soft white and rye. Will use a local milled flour if in a pinch and use King Arthur pizza flour when making Detroit style pizza. All organic flours. Just can’t seem to do all purpose store bought flour and refined flours any more. More recipes that are 100% while grain! Yes please!