Wild Yeast

FLOUR

Breadmaking relies primarily on one precious ingredient, namely flour, and therefore, most often, on wheat, of which there are different varieties. Generally, a grain is said to be a bread- quality grain if it contains gluten. The main bread-quality grains, aside from hard wheat, are soft wheat, spelt, and rye. Hard-wheat flour, which is the flour most often used for making bread, is made up primarily of carbohydrates (starches and others), proteins (gluten), fat, water, vitamins, minerals, and enzymes.

On their way from the mill to our plates, the wheat grains undergo several different procedures in order to produce the flour that we know and eat. Bread-quality wheat has positive properties and positive capacities: it can be hydrated, ...