date:Oct 11, 2018
ncient grains has been accompanied by an increased interest in artisan, he said.
Breads made with things like white sonora, rye and spelt are re-emerging, he said. In the past, wheat varieties were chosen for high yield and ease of growing. More and more, we are seeing more farmers looking to do something different and wanting to add more value to their farm.
Scott Simon, director of technical service for ADM Milling, a division of Chicago-based Archer Daniels Midland, said that as the sandwic