Think You Know Wheat? Think Again

In an article for Munchies, Javier Cabral explores the variances in texture, flavor, and depth in artisanal wheat varieties during a workshop run by Larder Baking Company and Community Grains at A.O.C. Wine Bar.

“If we care so much about where our meat, produce, and wine comes from, why not with our wheat flour?”

Caroline Styne of The Lucques Group in Los Angeles posed this question to a small crowd of writers, pastry chefs, and bakers that have all eagerly gathered on a Monday afternoon to taste six different wheat varieties—earthy Patwin, chewy Senatori Cappelli, nutty Desert King, vegetal Red Fife, muddy Frassinetto, and buttery Edison—through assorted rustic breads, handmade pastas, and flatbreads. They were all prepared the same way and presented next to a normal foodservice-quality semolina pasta.

Read more…

By |2016-12-08T17:34:54-07:00December 8th, 2016|Recent Press|


  1. Mack Baxter February 23, 2017 at 11:19 am - Reply

    I am interested in making a ‘Sour Dough’ bread– and I want to use truly WHOLE WHEAT!
    Is Community Grains in California, unique in the USA? Who here on the East Coast (I am in Western, NY)- grows and mills whole wheat like Community Grains does there in Winter, Calif?
    If I have to, I will likely pay for the shipping of my flour from a miller like you have i Calif..
    But then– I am not living very ‘Community centered, am I? 🙂

    Another question: What Wheat would I use to make the best Sourdough bread here in my own kitchen, on the East Coast u=os this USA?>

    • Cynthia Salaysay February 23, 2017 at 12:11 pm - Reply

      You can can check out Maine Grain! Or Anson Mills! These may be offering stoneground flours which have a different texture — we use a unique air classifier mill which allows us to whole mill with more uniform grain and a longer shelf-life. Good luck and enjoy playing with whole wheat flours!

  2. Mack Baxter February 23, 2017 at 11:21 am - Reply

    I lkearned about your story by reading the book written by Michael Pollan: “Cooked– A Natural History of Tansformation”– By Gale Cengage Learning.

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