Flour That Has the Flavor of Home

Societies emerged around local grain cultivation, and some analysts suggest that the Green Revolution – industrialization of the agriculture industry with fertilizers, pesticides and other chemical interventions – has homogenized agriculture. A global movement encourages consumers and markets to support cultivation of flavorful in-season fruits and vegetables, including grains, which are typically grown by large agricultural firms. Local flour boutiques are sprouting up in wealthy nations, boasting about specific flavors of grains grown in different soils around the globe. The movement eschews mass production and calls for flexibility: “Bakers must learn to adapt their recipes to the qualities of the flour, they say, as people did before mass-produced flour,” explains Indrani Sen for the New York Times. “And consumers used to buying the same loaf every day must adjust their expectations and learn to tolerate some variation.” Supporters insist that that the immense care that goes into small farms and small batches of bread produces wonderful flavor. Such projects could be regarded as a fad for the wealthy or a return to simpler pleasures. – YaleGlobal