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Illustration of whole grain, flour, and our granite mill at Zingerman's Bakehouse

Issue No. 122: Whole grain pastries are more delicious. Wait, really?

For centuries, coarse, whole grain flours were the everyday norm for bread and porridge. White flours were a once-in-a-while treat for only the most special cakes or breads, reserved for the highest of holidays. As refined white flours became more readily available in the 20th century, Big Ag marketing departments promoted them by running a […]

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