The Fresh Loaf

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The Third Plate - Suggestions for Sustainable Wheat?

April 12, 2020 - 10:56am
ChloeBakes's picture
ChloeBakes

The Third Plate - Suggestions for Sustainable Wheat?

Hi there!

I recently just finished reading Dan Barber's The Third Plate. If you haven't read it, I highly suggest! His last chapter focuses on providing variations on seed, specifically whole grains (essentially persuading the reader against the moncoultures of white flour.) He even highlights how fresh grains are milled and required to be used quickly after, eliminating the shelf life of flour. Of course, I don't think I'll get to that level of flour for my breads, but I did want to try experimenting and supporting some of these different flours that come from sustainable farms. So, a few questions...

1) What are some good grains to experiment with besides white flour?

2) Any suggestions of places to buy these grains? I've typically bought my flour from King Arthur. 

3) Any other advice on baking with these grains?

Thanks!
Chloe

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idaveindy's picture
idaveindy
Apr 12 2020 - 1:54pm

1) What are some good grains to experiment with besides white flour?

  • whole wheat flour, both "regular" (which is "red") and "white whole wheat".  The "white" in "white whole wheat" means "white wheat berries/kernals as opposed to red wheat berries."   Kroger, Trader Joe and King Arthur have white whole wheat flour.
  • Amaranth.  Bob's Red Mill brand, at finer grocery stores everywhere. Whole amaranth can easily be made into flour with whirly blade coffee grinder.  Highly flavorful, you need only 1.25 tsp of amaranth flour per cup of any wheat flour to add flavor.
  • Millet flour, yellow millet (bajri) and finger millet (ragi), at Indian Grocery stores. Can make flour out of whole millet with whirly blade coffee grinder.
  • Quinoa flour, at Indian Grocery stores.
  • Teff flour (whole grain) at Indian Grocery stores.  A little gives a nice dark color.
  • quick oats, (they are already chopped) make a nice addition to bread, either as internal ingredient or coating.
  • Oat flour, make it yourself from rolled oats (old fashioned or quick) and a whirly blade coffee grinder.
  • whole Chia seed, ground with a whirly blade coffee grinder. Store ground in freezer up to 3 weeks. Adds nice visual effect and some oil.
  • whole Flaxseed, ground with whirly blade coffee grinder. Store ground in freezer up to 3 weeks. Adds nice visual effect and oil.
  • whole rye flour, whole rye meal, pumpernickel (which is just coarse rye meal) is in short supply, but good. Like amaranth, it can give a noticeable flavor with just 1.25 tsp rye per cup of any wheat flour. Flour labeled "light rye" or "medium rye" is not 100% whole grain. Dark rye, rye meal, and pumpernickel are whole grain.

2) Any suggestions of places to buy these grains? I've typically bought my flour from King Arthur. 

  • Kroger, Trader Joe, King Arthur, Indian grocery stores such as Patel Brothers.

3) Any other advice on baking with these grains?

  • Search TFL for recipes.
  • Google or duckduckgo.com is your friend.
  • Flatbreads, bannock, pita, tortillas, etc., are quick and easy to experiment with. For speed, use baking powder as leavening agent, roll out to 1/4" thick, and cook on a fry pan, or in a toaster oven.

Enjoy!

ChloeBakes's picture
ChloeBakes
Apr 20 2020 - 4:42am

Thanks! I think I may try experimenting with some of these. So generally, whole wheat flours are those that have all components (the whole grain of wheat) vs. white flour (which just has the endosperm, and less nutrients)? 

Or can some of the wheats you mentioned above also be stripped of the whole grain? Maybe I'm too fluidly interchanging between whole wheat and whole grain flours..

idaveindy's picture
idaveindy
Apr 20 2020 - 5:06am

>Can some of the [grains/seeds] you mentioned above also be stripped of the whole grain? 

yes. read labels carefully.  ask questions.  

Rye is notorious for being confusing, using various terms that are confusing to the beginner.

Some are generally  always whole grain, others like rye and spelt can come in either whole grain flour or refined (meaning all or part of bran/germ has been removed).

Here is a long tutorial that includes explanations of flour specifications, nomenclature, terminology:

http://www.theartisan.net/Flours_One.htm

I also learned a lot just by reading Cental Milling's product page: www.centralmilling.com/store

Scootsmcgreggor's picture
Scootsmcgreggor
Apr 12 2020 - 8:04pm

regarding sustainability organic certified is a great start. Wheat you can buy is mostly all monoculture so it will be difficult to get away from that but Organic ensures no synthetic pesticides or fertilizer, mandates crop rotation, among other sustainable farming practices. If you can find Biodynamic wheat you are assured a truly sustainable cultivation system. Biodynamic farms are almost exclusively small, so you’re likely to find some interesting varieties as well. 

ChloeBakes's picture
ChloeBakes
Apr 20 2020 - 4:44am

Thanks! Can you explain biodynamic farms a bit more? New concept to me!

Scootsmcgreggor's picture
Scootsmcgreggor
Apr 20 2020 - 8:01pm

Absolutely, check out the link below. 

https://www.biodynamics.com/biodynamic-principles-and-practices

Cliffs notes (which admittedly is not fair because biodynamic farming is so vast and deep a philosophy and practice): 

an agricultural production system where a given farm is seen as its own ecosystem and cultivation of symbiotic relationships of plants and animals yield a system where very few if any external inputs are necessary. Biodiversity, animal welfare, and true stewardship of the land are central tenants. A regenerative production system. 

Tess's picture
Tess
May 5 2020 - 6:50pm

Hi there, I am new to this site and have my own organic wheat I can grind myself, I'm looking for recipes for wholemeal sourdough bread, the ones I have found here use standard yeast not a starter or wild yeast. Any ideas would be great, I have started my wild yeast during this lockdown, it is 3 1/2 weeks old, the float test I have read about isn't happening with my starter as yet either. I also used the fresh ground wheat for my starter. I'm in New Zealand if you need to know. Cheers 

seasidejess's picture
seasidejess
May 5 2020 - 8:43pm

Her YouTube channel has several video lessons on 100% whole wheat sourdough that are very simple, easy, and reliable. The only thing I would caution is to reduce the water to 80%, or realize that you may need to add some flour during the kneading, because her flour is really unusually thirsty and her dough at 90% hydration looks and behaves like mine at 75%. Remember that you have to pay attention to the dough and make adjustments if needed.

https://m.youtube.com/watch?v=jd_r69WauPk