Restaurants rediscovering whole wheat bread

[Mike Nolan]

An interesting article in the Wall Street Journal:
Wall Street Journal article

But at $238 (per guest, presumably) for dinner, Blue Hill at Stone Barns sounds like a restaurant I'll never visit.

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[BakerAunt]

I'm somewhat puzzled that the first chef does not seem to realize that interest in whole grain bread has been around for some time now. I do like his point about varieties of wheat flour, and I'm glad that the place is experimenting with them, and perhaps encouraging more varieties to be grown.

At that price, I won't be eating dinner at Blue Hill at Stone Barns either.

[aaronatthedoublef]

I looked on their website and they have a cafe too. Although there isn't a menu or pricing for the cafe it's targeted at "hikers" and such so may be a bit more affordable.

[Mike Nolan]

It may depend on when and where the chef/baker was trained. Some cooking and baking schools were late to the party on 'rediscovering' whole wheat breads. The artisan bread movement started in small bakeries and home kitchens.

I was interested in his $6000 flour mill, which looks like it is made of wood, I wonder if it was custom made?

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