A commenter on the Fresh Loaf web site mentioned the book Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur so I borrowed it from the library.
While reading the author’s summary for Whole Wheat Flour, I knew this book wasn’t for me:
…Whole wheat flour does contain more nutrients than white flour, but our bodies can’t absorb most of them because whole wheat flour works its way through our system too fast. Most of the vitamins in white flour do get absorbed, so the battle between white and whole wheat turns out to be a draw.
This book was published almost 15 years ago in 1996, so maybe whole grain research was lacking.
But we now know that whole grains absorb slower in the body, plus they offer a whole heck of a lot more fiber than stripped white processed flour. Whole wheat is definitely more nutritious! In the authors defense, I would guess her attitude toward whole grains have changed by now! How could it not!
So, the book is going back to the library, virtually unread. At this time, I’m not so much into sourdough (which is the main subject of the book), but maybe in the future, I will revisit the book if I ever want to learn more about it.