Bread + Flour

Michael Pollan video &  milling grain revolution.

“…our relationship to bread has changed in America, in the past half century, as our food systems have changed. What once was the product of a field, a mill, and a hearth (or at least a local bakery) became anonymously mass-produced and wrapped in plastic—our wheat is different now, our flour is bleached and stripped. What once was a complex and foundational food became little more than a simple source of sugar, cheap and filling, virtually empty of nourishment. But the pendulum is swinging back—bread is trendy now, which, as trends go, is both beautiful and disarming, kind of like water being the hot new drink. Still, for all its dissonance, this bodes well: the rich, kneaded, crusty, tender staple is on its way back from Wonder Bread limbo, embraced by home bakers, restaurateurs, and science-minded hobbyists entranced by the mesmerizing intricacies of sourdough culture.”

Helen Rosner, The New Yorker, Jan 18, 2019