Thank you for this newsletter, and for all of the letters you send, and take the time to write. Thank you especially, for the huge wealth of information that you shared in this letter; as well as your heart and soul and deep truthfulness and belief in your practice, as always. The facts you have share here will really inform my practice and the information I share, so I really appreciate this letter a lot. THANK YOU!
Sending so much love and luck and strength and energy with the next steps of your beautiful whole grain whole hearted bakery. Keep on being you and speaking your truth. Hen <3
Tommy - Which small-scale millers are making white flour? It's not something I am aware of happening widely, at least not here in the US. If you mean they are *sifting* flour to various levels of extraction, that's not something I have a problem with, and it isn't the same as "making white flour". Stone-milled flours, even of relatively low extraction rates, are more nutritious than commodity white flours, and in any case, most small scale millers sell sifted flours of very high extraction rates.
Dearest Tommy,
Thank you for this newsletter, and for all of the letters you send, and take the time to write. Thank you especially, for the huge wealth of information that you shared in this letter; as well as your heart and soul and deep truthfulness and belief in your practice, as always. The facts you have share here will really inform my practice and the information I share, so I really appreciate this letter a lot. THANK YOU!
Sending so much love and luck and strength and energy with the next steps of your beautiful whole grain whole hearted bakery. Keep on being you and speaking your truth. Hen <3
Tommy - Which small-scale millers are making white flour? It's not something I am aware of happening widely, at least not here in the US. If you mean they are *sifting* flour to various levels of extraction, that's not something I have a problem with, and it isn't the same as "making white flour". Stone-milled flours, even of relatively low extraction rates, are more nutritious than commodity white flours, and in any case, most small scale millers sell sifted flours of very high extraction rates.
This is a great post Tommy! So well said!