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Pennsylvania Farmer’s Whole Grain Flours Catch On Among Local Bakers

January 29, 2013: 12:00 AM EST
In another sign of the times, a Pennsylvania farming entrepreneur who believes that “heritage” grains have a place on America’s dining tables has caught the attention of baking experts. Teena Bailey is making and selling whole-grain flour from her own farm-grown wheat varieties and marketing them locally to home cooks and chefs. Baked goods made from her flour have earned rave reviews. Whole wheat pancakes, for example, were a “wake up to discovering how good whole grains taste,” said an extension service educator. A chef at a local inn said Bailey’s flour “adds a touch of sweetness plus some malty and nutty flavors” to the breads he bakes for Sunday brunch.
Diane W. Stoneback, "Lehigh Valley farmer raises heritage wheat to make healthy flour", The Morning Call, January 29, 2013, © themorningcall.com
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