The idea for the North Carolina Organic Bread Flour Project came about when, back in 2008, the price of wheat hit the roof. At it's worst wheat prices rose as much as 130% and bakers were left to swallow much of that increase, only able to pass on to the customer a fragment of their heightened costs, as an honest loaf of bread must be affordable. So this is when bakers came together here in WNC and began the conversation of reviving this age-old but long forgotten link between the farmer, the miller, and the baker.
The July issue of Harper's ran a story that sheds light on how far we had strayed from that simple link: the farmer, the miller, and the baker. In light of the current potential wheat deficit scare, with Russia's ban on wheat exports and Ukraine soon to follow, I thought it timely to post this worthy read: The Food Bubble. How Wall Street Starved Millions and Got Away With It