August 04, 2015

04/08/2015: Pizzeria hoping to change world's attitude to wheat

The following is part of an article which was published by the Sussex Express.
The Hearth Pizzeria and Bakehouse’s field to fork approach to flour production is at the forefront of a global movement aimed at re-examining the world’s relationship with wheat and grains.

The approach is championed by luminaries such as world-famous baker Chad Robertson, food writer Michael Pollan, upcoming film The Grain Divide and The Real Bread Campaign.

The movement seeks a shift from an industrial approach to grain and flour that focuses on yield, speed and shelf life, while sacrificing health, taste and culture.

It’s an important development given that wheat, usually in the form of bread, is the world’s number one source of food calories, but often calories that are absent of goodness - which is ironic, given that a kernel of wheat is one of the most nutritionally dense food forms.

In line with the movement’s approach, Michael has always made artisan breads, using traditional processes, with quality ingredients – but he has now taken it one step further, by planting 10 acres of world renowned archaeo-botanist John Letts’ heirloom wheat in Piddinghoe, for use at The Hearth in Lewes.
  

Heirloom wheat being grown in Piddinhoe by
Michael Hanson SUS-150729-141704001


In a reciprocal partnership they borrowed two tons of John’s grain, planted it near Southease, with the support of an enthusiastic local farmer, and will have their first harvest of 20 tons of grain in the autumn. They’ll then give John 10 tons of grain, and will keep the rest for their breads.

It’s an approach that will hopefully inspire other bakers to follow suit – for not only does it diminish food miles, but also allows them to create flour that retains its goodness and flavour, both of which are removed in industrial flour-making.
 

Read more HERE.
 

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