The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Local flours - why so hard to find?

pmccool's picture
pmccool

Local flours - why so hard to find?

The New Food Economy ran an interesting article about the difficulty in locating local flours.  The article's focus is on Kansas which made me, a Kansas resident, even more interested.  Numerous TFL members try to find flours that are local to their respective regions but it is an uphill slog.  Oddly enough, what seems to be missing is that middleman who catches so much flak.

Paul

dabrownman's picture
dabrownman

Organic Ethiopian Blue Emmer

Postal Grunt's picture
Postal Grunt

I haven't heard about flour originating in the KC area for about three years now. Less and less wheat is being grown locally because the money is still in growing corn for ethanol so that doesn't help. You could contact Dennis Patton at the JOCO Extension Service office and see if he can be of help.