My flour tour of the Pacific Northwest began at the Grain Gathering, a serious salute to the revival of regional grain production. The conference was at The Bread Lab, the ship wheat breeder Steve Jones steers to help develop local grain farming and use. There were workshops on baking, milling, and even making a mill. I got to meet people I talked to on the phone, like baker Dave Miller, and people I only knew from word-of-mouth, like Josey Baker. I met people I felt I’d known my whole life: Marie-Louise from Skaertoft Mill in Denmark, and Dick Scheuerman.
For three years, Dick has been growing out a sample of White Lammas wheat that was stored in 1916. This year, he finally had enough wheat to use, rather than saving just to grow again, and he asked me to make pancakes. I consulted cookbooks to see what English settlers might have eaten in the 1820s to 1840s. I settled on a crÃªpe batter, and the taste was really great.
I brought some of this flour with me and made it into crÃªpes at my flat cake classes. The first was at Book Larder, a cookbook store with a kitchen in Seattle. I also had some white Sonora from Grist & Toll, a mill in Pasadena, and I made these heritage varieties side-by-side for people to try.
I did a similar event at Seattle Tilthâ€™s Rainier Farm.
I realized that my job is to be an ambassador for flour. Gluten is the latest target in the American diet drama, and I want to make people less afraid of eating grains. I’m not trying to convert anyone who has celiac disease or a true wheat allergy. But I do think that people should fall in love with flour, and I love showing them how.