I think we have a wheat problem. Probably it started about
50 years ago and it was partially my mothers fault. She
listened to someone called Betty Crocker or was it Pillsberry..
Anyway light bleached wheat flour was the rage. Everyone
wanted white bread, doughnuts, rolls, etc. They rejected the
the strong taste of wheat. They added the flavorings,
sugars, salts, and oils to create a thousand different
tastes and lost most of the nutrition.
Yesterday i went to the library and looked at the cookbooks
to if some of the nutrition could be returned. What i found
was yeast breads and rice. It was possible to find a few
corn books. One could move into the ethnic books and the
older ones still had some whole grain recipes.
What i wanted was flat breads (non yeast) breads with wheat.
What i found was modern versions of flat breads with white
flour and yeast added. Sigh.. we have lost art of cooking
whole wheat. I doubt most stores even carry the whole grains
anymore.
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Jeff Owens ([EMAIL PROTECTED]) Zone 7, http://www.teleport.com/~kowens
Underground house, solar energy, reduced consumption, no TV
