Notes From the Field
True innovation–found in an old tool bag. The Bread Bike builds community.
The industrial food economy took from us things vital to our health, and flavors and textures important to our pleasures. Much was lost. But building back can be oh so wonderful--full of joy, love, and [...]
Storage and Baking Instructions for our Identity Preserved Hearth Bread
Our Identity Preserved Hearth Bread is 100% whole grain and made from a blend of WB9229 (hard red) and Patwin (hard white) whole grain flours. These wheats are grown by Fritz Durst in Capay, CA. [...]
“Op-ed: Will the Real ‘Whole Grain’ Please Stand Up?” – Bob Klein, Civil Eats
“[Farmers] know better than anyone how broken our commodity food system is . . . So, I think we all started from the same place, and it had to be a completely alternative system to succeed.” - Bob Klein
"'Drive-by' stone milling and the fakery that has trashed the concept of whole grain" - Michael Moss, Twitter
“This True Whole Wheat Changed How I Bake” – Mark Bittman, Heated
“Community Grains, changed just about everything about the way I think about and make bread.” - Mark Bittman
"Bitty's right about this wonderful flour: This True Whole Wheat Changed How I Bake" - Michael Pollan, Twitter
“These California Grain Geeks Want to Boost Your Immune System With True Whole Wheat” – Mark Bittman & Melissa McCart, Heated
"Community Grains contracts with farmers to grow heritage wheat locally, fairly, and sustainably. With that grain, the company makes flour, breads, and pasta – preserving all of the germ and bran, where a majority of the nutrients reside, most of which are lost in the production of white flour" - Bittman and McCart
"Bread geeks: don't miss this fascinating piece on how a lot of "whole wheat" is anything but. Now we have a test. " - Michael Pollan, Twitter
How to Store our Whole Grain Flours
All of Community Grains' flours are milled 100% whole-grain. This means that our flours contain the entire wheat kernel, including the endosperm, bran, and germ. Whole-grain flours are rich in nutrients, especially those found in [...]