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I buy Khorasan whole kernels from a local farm and hand mill it as needed into my own flour to make east african chapatis everyday, never will go back to zero n
by pakled_engineer 11y ago
I buy Khorasan whole kernels from a local farm and hand mill it as needed into my own flour to make east african chapatis everyday, never will go back to zero nutrient, flavorless bleached flour in supermarkets. Takes me about 30mins, I roll it in an omlette they call a 'rolex' in Africa for breakfast and sometimes make more for dinner/curries. The rolex fills me all day no carb sugar burnout like I used to get with store bought bread.
- Turing_Machine 11y agoLess flavorful, perhaps. "Zero nutrient", no way. A 125 gram serving of commercial enriched white flour contains about 95 grams of carbohydrates, about 13 grams of protein, and about 1 gram of fat = 109 grams. All of those things are nutrients (about three grams of the carbs are in the form of indigestible dietary fiber, which technically isn't a nutrient, but is still good to have). In addition, it has 65% of the DV of thiamin, 57% of the DV of folate, 36% of the DV of riboflavin, 32% of the DV of iron, and several other good things.
- blacksmith_tb 11y agoIf only the Times had someone (like, say, an editor?) to make similar points. Nearly all the criticisms of 'mainstream' wheat in their article amount to subjective praise of the magical goodness of obscure local strains. I'm sure they're delicious, but I would like to see some real research on just how bowdlerized typical wheat has become. Not to mention that while I like to bake my own bread, and I have the time to do so (occasionally), millions of people will have to settle for buying their bread from a grocery store.
- xenihn 11y agoWhat's the best way to find a local farm to buy whole kernels from? I'm assuming I won't find anything on Yelp...I'm also assuming there's bound to be something within a 1-2 hour drive in Southern California.