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Kettle Moraine, WI | What do you think stands in the way of a home baker and cook from buying grain from a local farm as whole wheat (with the understanding of soft and hard wheat varietal differences) and grinding that wheat, sifting most of the bran to ease the difficulty of baking processversus whole wheat baking?
I am not saying convert every household to bake all their bread. I am saying narrow the gap for the home baker to get wheat from a farm at less than $1-4 per pound wheat "berries" or flour. There seems to be incentive for farmers and consumers coming together with a shorter chain. | |
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