During the pandemic, Americans have turned to baking in droves, but few of us know exactly how our flour is made. What happens when we start to find out?
, a nonprofit organization that advocates for and promotes the usage of whole grains, told me about pandemic flour-purchasing. “So the people who are filling the gap are all these small millers that have sprung up. They’re the ones who were supplying flour to people during the pandemic.”in Pennsylvania. That flour produced much different breads than I was used to, with powerful flavors and interesting textures.
This was a time of fast learning for a lot of American consumers, with a lot of information to sift through.
People ask how they can support local agriculture, Mark Fischer said, but for some reason that thinking used to stop with flour. “Can I buy local chicken? Can I buy local honey? But nobody is thinking local flour. Flour has just always been there,” he said. “‘It’s a commodity. It’s nothing special.
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