WLRN: Baking with artisan flour, how food brings South Floridians together
RUSSIAN SCALDED RYE — Photo by Rinne Allen
Baking with artisan flour
There is one thing that can’t be absent at the Thanksgiving dinner table and that’s bread, whether it’s bread rolls or cornbread.
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It’s one of the oldest foods in human history. It’s started revolutions, been an instrument for peace and even kept some of us sane during the pandemic. Remember the craze over bread baking?
Well, there’s more to bread than meets the rye.
“Flour is the foundation of bread and pies and cookies and lots of things we really, really enjoy,” said Jennifer Lapidus, who is a baker, miller and author of the book ‘Southern Ground, Reclaiming Flavor Through Stone-Milled Flour.’
Lapidus is also the founder of Carolina Ground flour mill. Her passion for bread took her from baker to miller, to now author. The book goes into the importance of moving away from industrial flours and putting more of an emphasis on sustainable and artisanal products.
“Stone-ground flour, it should be treated more as like a fresh product rather than something that sits on the shelf for years and it still stays the same. [This flour] has oils in it that capture the specific place it comes from. And depending on the freshness and where from, it totally changes the flavor and the product that you end up with,” said Brian Wright, one of the owner-operators and the head bread baker at the cafe paradis books & bread in North Miami.
Lapidus will be speaking at the Books & Books in Coral Gables this Friday evening. Find more information about the event here.
WHITE WHEAT CAKE — Photo by Rinne Allen