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My efforts to try to take care of the earth have always been small, including having a compost pile, using the farmer’s market and earth friendly household products. But my newest adventure has me truly excited. One of the members of this group introduced us to a Texas mill that offers heritage wheat, so I’ve decided to pursue baking using these varieties. These are wheats that were grown in the US before WW2 and have been specific to that region for decades. They have adapted to a region’s environment, so do not require agricultural inputs, thus resulting in sustainable farming. Just as with grapes in wine producing areas, the soil, growing seasons and weather affect the taste and other qualities. Growing these wheats decreased during the growth of industrialized farming, but there has recently been a small resurgence in their use in bakeries and at home. We have diverse varieties of life throughout earth, but I never thought of this being the case with something as “ordinary” as wheat. There are also personal benefits to baking with the heritage flours, including increased protein, decreased gluten, absence of chemicals and, for me, the most important, improved taste. With this new undertaking, I truly feel as if I am in partnership with Mother Earth. --Jeanette
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January 2022
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