A day or three ago I read a message from someone who asked, very reasonably, why make bread from scratch when it's possible to turn out bread from prepared mixes at lower cost and which rise every time. They're good questions and they're ones we may all have asked at some previous time.
I have just stopped following an alkaline diet which banns yeast consumption. My reasons for stopping were the lack of science behind the approach. However, some things remained with me, like the sugar free part of the diet.
However, for a couple of years now I've been suffering from repeating skin rashes on my legs, which improved dramatically while following the diet. I am obviouly not interested in reversing that process. I have been told that yeast (which feeds on sugar) is not highly recommended untill symptoms are gone.
I'm a bit ashamed that this will be my first forum post on this awesome site, but anyways...
I work in a bakery, and over the past few months I've been getting a runny nose, lots of sneezing, watery eyes, etc. I assumed it was the weather or a long, mild cold, but it came back with a vengeance today, I did some research, and it looks like I have Baker's Rhinitis. Apparently it's quite common, and as many as 25% of occupational bakers develop the allergy at some point in their career.
White Whole Wheat -- What is it?
I understand that whole wheat contains the bran, rich in fiber, endosperm, the largest part of a wheat kernel, consisting of protein and water, and the germ, the embryo of the wheat, surrounded by highly nutritious vitamins, minerals and oils. What parts of the wheat kernel consist the white whole wheat flours we see today?