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In Mother Grains, baker Roxana Jullapat proves flour is more than function — it's flavour


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People often overlook flour, prizing it for function rather than flavour. It’s considered essential but unexceptional: a neutral, blank slate. In conventional baking recipes, even those grounded in seasonality, flour equals all-purpose. There are other options though, which many discovered firsthand during the early days of the pandemic, as they turned to stone millers when supermarket shelves emptied.
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In Mother Grains, baker Roxana Jullapat proves flour is more than function — it s flavour Back to video
For some, baking with whole-grain flours may have started out of COVID curiosity, but momentum has been building over the past decade. We’re in the midst of a “grain revolution,” says Roxana Jullapat, head baker and co-owner of Friends & Family in Los Angeles, and author of ....

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