Going with the Local Grain

Going with the Local Grain

Maine is renowned for the plethora of locally produced goods. Grains, especially heirloom varieites, are gaining momentum among farmers as a crop now that a local mill has opened. This means that Maine bakeries can locally source their flour. As a local baker, Alison Pray, explains, each different type of grain and flour has a distinct flavor and baking qualities, thus requiring carefully formulated recipes. Every step in the recipe has to take into consideration the behavior of the flour. Having a mill close by allows bakers to sample the different flours to assess how to change formulas before buying larger quantities for baking. Pray says, "it's a beautiful thing working closely with your miller, knowing your miller."

It feels good to support your local farmers and food producers. To read more about local food initiatives in Maine, check out this article in the Portland Press Herald, written by Meredith Goad.

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