Identity-preserved wheat: from field to flour

Do you know where your food comes from?

The farm to table movement has made us all more aware of eating good food – food that’s minimally processed, hasn’t traveled halfway around the world (and back again) to grace our tables, and whose raising has been kind to the environment.

But how often do you really know where your food comes from – unless you’re shopping at farmers’ markets, or growing/raising it yourself?

Without further ado, let us introduce you to King Arthur White Whole Wheat Flour – now milled from identity-preserved wheat.

Identity-preserved wheat via @kingarthurflourAvailable now (or soon) in your local supermarket, this identity-preserved (IP) flour is produced from wheat grown within 200 miles of its Kansas mill.

Identity-preserved wheat via @kingarthurflour

The wheat growers are farmers we know and trust. Members of a local farmers’ cooperative, we’ve been working with many of them for years. They grow the white wheat and deliver it to the mill, where it’s ground into flour and packed in our King Arthur bags.

From there it’s an easy train ride to the warehouses serving your local supermarkets.

Identity-preserved wheat via @kingarthurflour

But this traceable path from field to flour isn’t all that distinguishes our IP white whole wheat. We’ve also worked with our farmers to ensure that the wheat is top quality – grown from certified seed, approved both for its optimum performance in the field, and its bakeability in your kitchen.

The wheat is grown using responsible farming methods. Through crop rotation and the use of cover crops; using low-water irrigation methods and not tilling (to reduce erosion), the farmers are good stewards of their land. Which means the land will be fertile for generations to come – producing the food that feeds us all.

Identity-preserved wheat via @kingarthurflour

Today is Earth Day. What better way to celebrate than to say a heartfelt thank you to our American farmers – and to welcome King Arthur identity-preserved white whole wheat flour to your kitchen.

Identity-preserved wheat via @kingarthurflour

 

Read more about identity-preserved white whole wheat flour.

Purchase online now.

Start baking with white whole wheat flour in your favorite recipes.

Our thanks to King Arthur Flour’s Julia Reed for the photos accompanying this blog post.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Bryce Liston

    I see above that many people have the same concern as myself about the use of Glycosphate on wheat. I do understand that this is not a practice that your company employs (thank you). But I do read about organic wheat still containing small amounts of the chemical. As I understand the contamination comes through proximity to fields using the practice and the use of shared equipment, processing mills and water supplies. As a family we have removed all wheat products that are not organic. And now want to know which organic wheat products that contain no trace elements of Glycosphates. Thank you for taking the time to answer so many questions above. I appreciate your farming practices. No need to reply to this directly. Thank you.

    Reply
    1. serdlc64

      Unfortunately things will contain small amounts. We get chemtrailed to death, it gets in our water.
      They may not spray crops with it but it still exists in the water, etc.

    1. The Baker's Hotline

      Marcia, this starter is not certified organic, but if you’re interested in a DIY option, you can definitely make your own starter fairly easily with our Organic Whole Wheat Flour by following the instructions in our Sourdough Baking Guide. What’s especially neat about this is that the natural yeasts found in the air where you live are unique to your micro-region, so no other starter will be quite like yours. Happy baking! Kat@KAF

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