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Dawn shares this mantra daily with her customers and at the start of every workshop she teaches:
Flour is actually more than flavour. Flour is food and provides nourishment. Its aroma, colour, taste, and texture are visual and sensory expressions of how we treat the soil, our respect for the environment, and for each other.
Whole grain flours provide bakers with a diversity of options, offering a range of nutrients and flavours. They also regenerate our soils, support local farmers, boost local economies, and increase community well-being. They offer a taste of place and a sense of history.
It’s easy to make full-flavoured savoury and sweet baked goods that are completely whole grain. In this book, Dawn shares the building blocks and recipes to create delicious, simple, and familiar recipes using ONLY whole grain flours.
What we buy at the store or market, mix in our bowls, bake in our ovens, and feed our families can be transformative. When we listen to the grain and go beyond achieving the conventional, together we can shape, and grow a grain revolution.
