I was thrilled and amazed when I first learned that there were different types of wheat.
Why? Perhaps because this city-boy was waking up to the fact that food didn’t have to be subjected to a supermarket monoculture, or perhaps because it was like touching the past – grains that hadn’t been tasted for years could be revived and bring a new consciousness to the troubled British palate.
Bread means power and knowledge is freedom and this was a heady combination of both.
How many people do you know who have tasted the 10,000 year old Einkorn grain with its fine, nutty, aromatic flavour and greater nutritional value? Or how about a taste of the Renaissance with Bartholomew andApril Bearded Heritage Flour varieties of wheat which bake into a dark, wheaty, intense loaf.
If you are into creating something new, while plunging your hands into a sense of the past, you’ll want to try these new Doves organic flours.
I’m just hoping that they’ll be able to produce the original Emmer wheat as well.