PRIORITISE WHOLEMEAL
Even the most efficient mills lose at least 30% of their product when converting wholemeal flour to white flour. This is a massive waste stream, and also robs flour of almost all of its nutritional content. Kimberley Bell, of Small Food Bakery, demonstrates the difference between a wholemeal loaf and a white loaf below:
White Flour Waste
White vs Brown
Whilst many of us are seeking that instagram-worthy holey loaf that really strong white flour can provide, we think it’s important to ask if it’s worth sacrificing the flavour and nutrition that wholemeal flour can provide? In most restaurants, diners are served bread that’s already cut, and their focus is on flavour rather than crumb. One of the best ways to minimise waste, maximise flavour, and support farmers and millers is to prioritise using wholemeal.
Where you really feel that you can’t use wholemeal, try to find ways of using the bran - many small millers will be happy to give this to you if you buy white flour from them, or you can buy wholemeal and sieve it yourself.
