Thank you to online reader Frederica Huxley for your comment on “Types of Wheat: What to Grow and How to Use It”:
I live in the UK, where Thanks to accelerated yeasts, additives and mold inhibitors, bread products are mixed, baked and packaged within one hour. Since the uptake of this method in the '70s, it is noticeable that there has been a similar uptick in people complaining of gluten intolerance and IBS. Perhaps the reason is the way the bread is made, not the wheat
What’s your signature summer cocktail recipe? Leave a follow-up comment.