Ever since reading In Defense of Food by Michael Pollan, I have been even more dedicated to eating as natural as possible. This is especially easy now that the farmers markets are back in full swing. The weakest link to eating completely like my great-grandmothers would have is flour. I make my own bread, but I do use white flour in it. Now many people may be shocked by this, but white flour is very different from what it was a hundred years ago, and is not nearly are natural.
White flour nowadays is treated with all sorts of chemicals to separate out every last bit of the germ and bran. Where as flour that is stone ground the old-fashioned way keeps intact the nutrients and also don’t strip as much of the bran. All this is well and good, but it is nearly impossible to find stone ground white flour. Even whole wheat is rarely stone ground and therefore has many of its nutrients lost due to heat.
I have finally found a source for great, old-fashioned flour. Wade’s Mill is an old mill that is still working in Virginia’s Appalachian Mountains. This coming weekend, hubby and I will be taking a trip down to see it and stay at a nearby b&b. My birthday happens to fall over this long weekend, and I am thankful that we are going to get to celebrate it by enjoying the mountains and little towns along the way.