Laziness and Profitability Drives US to Gluten Problems.

For centuries bread was the main thing at the table, building empires for those that harvested it, fermented it and baked it.   What would the Egyptians, Romans, Greeks, Vikings and others think about being scared to eat wheat? Gluten is bad for you, you hear from every direction but how many people really know or can explain why?  As a mobile wood fired pizza catering specialist at wheat and fire pizza catering, it was time to dig deeper

Let me ask you , do you know how many kinds of flour is on the market nowadays?  Well, I found these : All-purpose flour, bread flour, cake flour, pastry flour, whole-wheat flour, white whole-wheat flour, enriched flour, self-rising flour, unbleached and Semolina. There are six basic types of wheat grown in the United States: Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Hard White and Soft White. Different flour have a different purposes and identifications (all are non GMO by the way).

I did some research and came to the conclusion that every flour kind you buy at the store, one way or another has been chemically processed, some more then others. For example: unbleached flour is aged with potassium bromate or iodate. Bleached flour  is processed with gas called chlorine dioxide, which is toxic by inhalation and also is a major skin irritant. There is a report from the Medical Post in Canada which claims that  “bleached agent formerly used to whiten flour may have contributed to this century’s increase in neurological conditions such as Parkinson’s and Lou Gehrig’s disease (amyotrophic lateral sclerosis, ALS). Working with colleagues in Halifax and Finland, University of British Columbia neuroscientist Dr. Christopher Shaw (PhD), has located a smoking gun of neurotoxicity in the bleaching agent methionine sulfoximine (MSO). This is a toxic byproduct of nitrogen trichloride once used to bleach unprocessed flour in Britain and North America.”

After reading and reading more, I decided that it’s time to grind my own flour and ferment it with natural yeast. I have been baking for many years and a couple of years ago I started to have problems with my digestion system, which motivated my research. I had bakeries before but now I switched to wood fired pizza to better spread my love for flour and baking quicker to others. I know there are people out there who share my point of you and I would love to hear from them and exchange ideas.

We have also found that not only is fresh ground flour better for you it also creates a far better product.  It has taken some trial and error to implement this better product but the results have been well worth the effort! If you are using fresh ground flour in your baking or especially pizza creations let me make a few suggestions.

It is good start with a bit higher moisture content than your recipe by about 1-2%.  Also when making wood oven pizza a higher moisture content around the 60-64% range (1000 grams of flour / 640 gram of water).  This is based on your altitude, heat used and performance.  The higher the moisture content the more challenging the dough is to work but the more it offsets the moisture taken from the dough as it bakes.

-Chef Anthony

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Laziness and Profitability Drives US to Gluten Problems.

December 13th, 2016

For centuries bread was the main thing at the table, building empires for those that harvested it, fermented it and baked it.   What would the Egyptians, Romans, Greeks, Vikings and others think about being scared to eat wheat? Gluten is bad for you, you hear from every direction but how many people really know or can explain why?  As a mobile wood fired pizza catering specialist at wheat and fire pizza catering, it was time to dig deeper

Let me ask you , do you know how many kinds of flour is on the market nowadays?  Well, I found these : All-purpose flour, bread flour, cake flour, pastry flour, whole-wheat flour, white whole-wheat flour, enriched flour, self-rising flour, unbleached and Semolina. There are six basic types of wheat grown in the United States: Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Hard White and Soft White. Different flour have a different purposes and identifications (all are non GMO by the way).

I did some research and came to the conclusion that every flour kind you buy at the store, one way or another has been chemically processed, some more then others. For example: unbleached flour is aged with potassium bromate or iodate. Bleached flour  is processed with gas called chlorine dioxide, which is toxic by inhalation and also is a major skin irritant. There is a report from the Medical Post in Canada which claims that  “bleached agent formerly used to whiten flour may have contributed to this century’s increase in neurological conditions such as Parkinson’s and Lou Gehrig’s disease (amyotrophic lateral sclerosis, ALS). Working with colleagues in Halifax and Finland, University of British Columbia neuroscientist Dr. Christopher Shaw (PhD), has located a smoking gun of neurotoxicity in the bleaching agent methionine sulfoximine (MSO). This is a toxic byproduct of nitrogen trichloride once used to bleach unprocessed flour in Britain and North America.”

After reading and reading more, I decided that it’s time to grind my own flour and ferment it with natural yeast. I have been baking for many years and a couple of years ago I started to have problems with my digestion system, which motivated my research. I had bakeries before but now I switched to wood fired pizza to better spread my love for flour and baking quicker to others. I know there are people out there who share my point of you and I would love to hear from them and exchange ideas.

We have also found that not only is fresh ground flour better for you it also creates a far better product.  It has taken some trial and error to implement this better product but the results have been well worth the effort! If you are using fresh ground flour in your baking or especially pizza creations let me make a few suggestions.

It is good start with a bit higher moisture content than your recipe by about 1-2%.  Also when making wood oven pizza a higher moisture content around the 60-64% range (1000 grams of flour / 640 gram of water).  This is based on your altitude, heat used and performance.  The higher the moisture content the more challenging the dough is to work but the more it offsets the moisture taken from the dough as it bakes.

-Chef Anthony

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