Wikipedia says it well: “Wheat milling methods to produce white flour eliminate those portions of the wheat kernel (bran, germ, shorts, and red dog mill streams) that are richest in proteins, vitamins, lipids and minerals.”
In other words, regular, industrially produced, white flour that is readily available in every grocery store, ironically, lacks all the most important qualities that encouraged us to create and use flour in the first place!
How did that happen you ask? We found that David Zivot, founder of GrainStorm.com, summarizes it very well in the article below:
https://www.grainstorm.com/pages/modern-wheat
Take a read! It is well worth it!
In our store, and at home, we only use K2 Milling Flour milled in an artisanal mill, here in Ontario.
Here is the link to K2 Milling if you would like to learn more or find out where you can get their flour for your home:
Now, that’s how flour should be!
Pierogi Crave 