This article is about a pizza place in North Carolina that controls all aspects of their pizza. They use local farmers to grow the corn and wheat they use for flour.
“All Souls’ custom stone mill, designed by the baker Fulton Forde, shears the bran off into large pieces that can be sifted easily and rubs the germ oil into the starch; in most flours, oils are removed to increase shelf life. The resulting flour has a texture that’s almost creamy. Mr. Bauer calls it the flour equivalent of a well-marbled steak.”
I wonder if this technique is easily executable in a domestic environment. Perhaps one should grow their own grains for flour if the one from the shells is already oil-less.
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Now I am ready to do my breakfast, when having my breakfast coming yet
again to read other news.
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