VIDEO: Staff of Life baker Jaro demonstrating that baking real bread requires skill and feeling.

Links to bakers and more

www.moreartisan.co.uk www.artisanbreadmakers.co.uk

(Staff of Life)

www.grange-bakery.co.uk www.themoodybaker.co.uk www.sustainweb.org/realbread

Why milling matters

Nick Jones, who runs the Watermill at Little Salkeld with wife Ana, explains why the traditional stone grinding method ma- kes flour that’s better for us: ”In its whole state, grain contains a natural balance of starch, protein, vitamins and fibre. In wheat, many oils and essential B and E vitamins are concentrated in the wheat germ, the life force of the grain. The oily, flavoursome and nutritious wheat germ cannot be separated out in stonegrinding. In contrast, modern mills are specifically designed to produce white flour. They use a series of high-speed rollers that crush a layer of the whole grain at a time, sieve it off, then remove another layer, and so on. It enables the wheatgerm and bran to be removed efficiently and has the capacity to produce a vast amount of flour quickly. Recent French re- search has observed sieved stoneground organic flour to have a significantly higher zinc and magnesium content than an equivalent sample of roller-milled non-organic flour.

Issue 1 • April 2010

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