29 Jul '13, 5pm

It might not be the gluten, but instead, the milling. Inside the new (old) approach to bread.

“And that day—three years ago—was the last time that I used white flour." In a deeply beige conference room at the Hyatt Regency San Francisco, baker Craig Ponsford, founder of Artisan Bakers in Sonoma, pauses dramatically to survey the remarkably rapt group before him. His audience is members of the International Association of Culinary Professionals (IACP) attending a panel discussion called “The Revolution in Local Grains,” and he’s talking about the ingredients he uses at his two-year-old San Rafael bakery, Ponsford’s Place . But he could just as well be testifying at an AA meeting, so passionate is his fervor for a new, but actually very old, flour-processing technique. “Now I get energy from what I’m baking, instead of a sugar rush and crash,” he continues, sounding for all the world like he’s talking about that other addictive white powder. The attendees bite into b...

Full article: http://modernluxury.com/san-francisco/story/the-grain-of-...

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Interesting read about gluten. Bravo @sanfranmag

modernluxury.com 01 Aug '13, 8pm

“And that day—three years ago—was the last time that I used white flour." In a deeply beige conference room at the Hyatt R...

Thanks for sharing @AliceMedrich Grain of Truth...

modernluxury.com 02 Aug '13, 2pm

“And that day—three years ago—was the last time that I used white flour." In a deeply beige conference room at the Hyatt R...

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