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Old 02-21-2014, 08:05 AM
Il Pizzaiolo
 
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Location: So. Orange County, CA. USA
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Default Tartine Bakery: New Bread, Ancient Grains

For you interest.

Tartine Bakery: New Bread, Ancient Grains
http://www.youtube.com/watch?v=6rFijZwp1qU

Chris
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Old 02-21-2014, 09:50 PM
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Il Pizzaiolo
 
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Default Re: Tartine Bakery: New Bread, Ancient Grains

Excellent video, Chris. To bake breads made of ancient grains must be a way to travel back in time.
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Old 02-21-2014, 10:58 PM
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Default Re: Tartine Bakery: New Bread, Ancient Grains

Get into some Pharaoh Flour.
Reading the blurb high in protein low in fructose so may be suitable for people who think they are allergic to gluten but are just allergic to the wheat fructans.
Pharaoh Flour Organic 25kg
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Old 02-22-2014, 07:27 AM
Il Pizzaiolo
 
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Default Re: Tartine Bakery: New Bread, Ancient Grains

We, most areas worldwide, have seen a increasingly rapid re-discovery of grain varietals in the last 20 or so. In my opinion this is a good thing, it alters the belief that wheat is always a commodity and has set properties, and altering this belief opens the door for other foods. Most people , in North America, don't have any idea that wheat is anything but a single specific grain. Again in my opinion, we are too far removed from our food sources and have little knowledge about how that, whatever we're eating, got there and came from. Hail to the small artisan farmer, miller and baker!

Chris

PS, John how your baking going?
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Old 02-22-2014, 05:04 PM
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Default Re: Tartine Bakery: New Bread, Ancient Grains

There are multiple benefits from 'rediscovering' ancient varieties and providing alternatives to monoculture. (particularly a GM monoculture). The small artisan farmer will likely farm organically and grow his crops in healthy soil that contains the micro-nutrients that are missing from the intensively farmed soils that are used to hold the plant up while N.P.K. is poured into them.

Outcome is a nutritious product for the artisan miller to carefully mill to retain those qualities for the artisan baker to weave his magic without throwing the whole chemistry set at it.

Then we will be able to get something nutritious on our table and a whole bunch of people will probably discover that they had an allergy to the processing and manufacturing methods rather than to the contents of the food.

That is my take on it anyway. Trouble is that if this kind of thing works then a lot of chemical companies and their plant breeding subsidiaries and a heap of people in the 'sickness' business might find themselves pulling weeds in an organic crop somewhere. Be a nice change from having them spray stuff on our food that smells like anything but salad dressing!
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