Can someone explain 'Aerobic new crop cereals'?!
Abe has shared with me this recipe, which I'm planning to make with a Shipton Mill biodynamic flour over Christmas.
The preamble to the recipe includes this information about the Anson Mills grain (called Red Fife) which has piqued my curiosity and, frankly, confused me! I'm hoping more experienced bakers here might be able to help explain it:
"properly grown, the seed isn’t dormant or dead but breathing oxygen like the rest of us. Aerobic new crop cereals are the foundation of live versus provision flour bread making. Red Fife can be new crop live or dormant provision, but ours is always new crop and aerobic."
I thought that when a grain is attached to a plant it is alive and the thing that determines it 'dying' is the act of harvest?!
Can anyone explain what this means?