Part 3/10:
Blair explained that handling whole wheat flour requires a gentle touch in mixing, folding, and fermentation—the more delicate process results in a lighter, more open crumb in baked goods. She also highlighted her commitment to supporting and sourcing from local farms, emphasizing the importance of rebuilding regional grain economies and reducing environmental impact.
This segment underscored that whole wheat flour isn’t just a healthful alternative; it can also elevate the complexity and quality of baked breads, making them closer in taste and texture to artisanal products.