Within living memory, community mills brought farmers and their customers together through fresh local flour. Bakers knew and appreciated the distinct varieties of grain their bread was made from, where it was grown, and who grew and milled it. That fundamental relationship of transparency and trust between producer and consumer was broken by corporate industrial agriculture, nowhere more than for local grain economies.
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Personal connections between producers and consumers were the cornerstone of successful small towns across the country until the advent of corporate agriculture. As food production consolidated into giant centralized processors, the connections between growers, their customers, and their communities were shattered. Though cereal grains are grown on more farmland than any other crop and remain the largest component of our diets, it is practically impossible to know where they were grown or who grew them. As local bakers take the food world by storm, the origins of the flours that go into their offerings are completely opaque.
Use in bread (both pan & sourdough) , crackers & biscuits
Weatherbury’s recipe book which is included with your first order has our personal favorite recipes.
Sourdough Bread: Included in our cookbook is a sourdough recipe which works well with Weatherbury’s stone ground flours. If you are using your own recipe, we recommend that you start with a hydration of 70% or less.
Of the flours we offer, Glenn Bread Flour makes the loftiest sourdough bread. You might enjoy reading this article on making sourdough bread with Weatherbury Farm Flours.
Both the terroir of the soil and the fact that our Glenn bread flour is stone-milled give the flour a wonderful naturally sweet wheat flavor.
You can substitute 100% Weatherbury Glenn Bread Flour for bread flour or all-purpose flour in recipes for bread, rolls, muffins, etc.
With high protein and very good milling and baking characteristics, Glenn wheat produces an excellent airy bread with a dark color,a pronounced naturally sweet wheat flavor and a soft open crumb. In sourdough, Glenn has an intense earthy flavor.
In several baking and sensory tests, Glenn showed itself to have the best overall baking score.
When you use Weatherbury Glenn Bread Flour in baked goods, they not only taste better but are also more nourishing.
If you want to learn more, please visit our website Wheat Flour Processing Plant.
Wheat is an excellent source of protein, dietary fibers, manganese and selenium. Wheat’s fiber boosts the digestive process and improves overall metabolism. The vitamin B content of wheat provides you with energy. Additionally, the complex carbohydrates in wheat keeps you feeling fuller longer and give you energy over a longer period.
Managanese, which wheat is rich in, acts as a co-factor for greater than 300 enzymes involved in the production of insulin and glucose secretion. Wheat’s betaine content prevents chronic inflammation, which is a key constituent in rheumatic pains and diseases. Additionally, its anti-inflammatory property reduces the risk of ailments like osteoporosis, heart diseases, Alzheimer’s disease, cognitive decline, and type-2 diabetes.
And best of all, it tastes great.
There are no preservatives in our flour. Please refrigerate. If you will not be using the flour immediately, please store in the freezer especially in warm weather.
Historically, hard wheats (for bread) were not grown in this area due to the humid conditions. A hard spring wheat was definitely out of the question. was the 2nd year we tried growing hard spring wheat and our first success.
Glenn was developed by the NDSU hard red spring wheat (HRSW) breeding program and released by the North Dakota Agricultural Experiment Station in the spring of .
Today’s wheat ( Triticum aestivum ) can be traced back to domesticated forms of spelt (T. spelta) . Because spelt does not thresh free from the hull, farmers/ plant breeders in the s selected and planted spelt grains that did thresh free and by continuing to do this over a period of time, a free-threshing wheat developed.
In the early 20th century, the laws of Gregor Mendel were applied to wheat breeding. This produced wheats with a thick bran that were bred to withstand chemical fertilizers, herbicides and pesticides and could stand up as well to the harsh roller milling processing necessary to produce loaves and loaves of “white bread.” Because of global market pricing, breeders of this type of wheat strive to have the lowest cost of production possible.
For both organic systems and also stone milling of flour, wheat varieties with a thinner bran work better than the above modern wheats with a hard bran. Not all breeders look to breed wheat that will stand up to roller mills and produce “white bread.” It is those wheats that are used in today’s organic production.
The wheat kernels thresh free of the chaff from the grain head during combining (harvesting) and don’t require an extra dehulling step like spelt, emmer or einkorn. Before milling, the grain is cleaned to remove any remaining chaff, straw pieces or weed seeds.
For more flour roller millinformation, please contact us. We will provide professional answers.