For more than 15 years, I have been grinding my own wheat, organic when available & can afford it. It is fabulous. breadbeckers.com in north metro Atlanta area is a large coop that screens their wheat sources.
We lived in France for six years 88-95.
White wheat/processed wheat was introduced as a delicacy for the nobility centuries ago. All boulangers (bakers) used a white wheat for baguettes unless you requested a whole grain unprocessed wheat bread.
The bread flavors/tastes were dependent on the regional water source, ie Paris vs Grenoble; Menton vs Toulouse etc.
For more than 15 years, I have been grinding my own wheat, organic when available & can afford it. It is fabulous. breadbeckers.com in north metro Atlanta area is a large coop that screens their wheat sources.
We lived in France for six years 88-95.
White wheat/processed wheat was introduced as a delicacy for the nobility centuries ago. All boulangers (bakers) used a white wheat for baguettes unless you requested a whole grain unprocessed wheat bread.
The bread flavors/tastes were dependent on the regional water source, ie Paris vs Grenoble; Menton vs Toulouse etc.
Yes I feel the glycophosphates in them for sure! Only the veggie pasta squiggles Tricolor Roti is sot well with me for years all other upset my guts.