By Eric Pallant
I admit that I am envious of bakers who make their loaves using fresh, locally raised grains. It sounds like the ideal—for flavor, for community, for the environment. But I am also a little skeptical. Is local flour really any better than flour made with grain from far away? What are my options if I want heirloom wheat or ancient grains to bake with and they aren’t grown anywhere near me? What if I want to buy organic grains but my local farmers say that organic certification is not worth the cost? Should I just trust their practices because I like them? Is it even worth the extra cost to pay for local or organic?
Read more at The Perfect Loaf.
