New and updated sneak peak at my flour book. Part 1 Introduction. THE FLOUR PROJECT

 Congratulations if you are reading this! As you learn about flour, you are taking a journey. It is my hope that this book will not only help you become a better baker, but also more informed. This information, however, will help you gain a bit more knowledge, which will aid you in becoming a better baker over time. Further, you will have a broad understanding of flour. It is my hope that you find something special in this book. I also hope you enjoy reading it, as I did writing it and testing the recipes. Also, I would like to thank you for choosing this book and for taking part in this journey. 

Let's start with some history before we dive into flour knowledge. In addition to the fundamentals, I think it's important to know a little background. In what part of the world does flour come from? What led to its inception? What was the first method of milling flour? What changes have occurred since the first discoveries? Well, those questions will be answered here in the next couple of pages. Do not feel obligated to read it if you feel that you do not need it. You will probably regret it. 

It would be impossible to discuss the history of flour without mentioning the grinding stone. We would not only not have civilization as we know it today. We would also not be able to make bread, pasta, pizza, or cakes. Nothing would be accomplished by baking. These things would probably exist, but not in the form we know them today.  Let’s go back ten thousand years to where it all started. Natufian culture roamed a prosperous area that stretched from the Middle East to Mesopotamia during the Mesolithic period. They learned how to breed and grow from the soil of the area then. It wouldn't be for another four thousand years, that they discovered the tiny seeds could be crushed with grindstones. 

 

During the more advanced periods, the grains were ground between stones. Mortar and pestle were also used in these methods. The Egyptians discovered the importance of yeast (see back of book for more information on mortars and pestles.) The Romans further developed this practice by using ground corn and grinding it using mills. Over 40 types of bread were created as a result of these technological advancements.