In Search of the Perfect Loaf: A Home Baker's Odyssey (42 page)

Turkey, 78, 141, 143–45, 173, 204, 235, 268

Turkey Red wheat, 157–61, 165–66, 168–69, 187–88, 244, 246–47

Tuscany, Italy, 74, 77

Twin Cities, 92

Ukraine, 147, 157, 160–61, 169, 183

Uncorking the Past
(McGovern), 79

Vasseur, Christopher, 41

Vatinet, Lionel, 94

Vermont, 92, 129, 165, 245–46, 250–51, 291

Village Baker
,
The
(Ortiz), 8, 55

Virginia, 53, 232, 244

Viron, Alexandre, 34–36, 38

Viron Mill, 33–36, 38, 50

Viron, Philippe, 33–35

Wageningen University and Research Center (Netherlands), 174

Washington City Paper
, 51

Washington, D.C., 6–7, 50–53, 90, 92, 112–13, 117, 120, 168, 182–83, 239–40

Washington State, 92, 247

Washington State University, 169–70, 245

wasps, 74, 77, 79

Waters, Alice, 90–93, 117, 119–20, 248

Weber, Ed, 93–94, 98, 109

Weber, Kathleen, 93–95, 97–98, 109

Weichardt Bakery, 195, 197–209, 216, 218, 220

Weichardt, Heinz, 197–99, 204, 214–15

Weichardt, Mucke, 197–99, 204, 216

wheat

black-hulled, 155–57, 173

cleaning of, 242

dependence on, 8

and disease/climate change, 168–71, 173

domestication of, 141–48, 269

early history of, 130, 132, 137–39, 141–48, 157–59, 244, 252–53, 272

as essential element, 48

germination/growth of, 75

locally grown, 181, 240–52, 270

modern varieties of, 156–57,
168–76, 179, 182, 244, 251, 270

nutritional value of, 197

preservation of, 173

protein in, 8, 16, 35, 49, 103–4, 145–47, 157–58, 177, 213, 244, 272

and “resistant plants,” 169, 173

shortages of, 138

and starters, 66, 73, 80, 205

wheat (
cont.
)

“synthetic,” 172

wild varieties of, 141–43, 148, 173

See also specific types

wheat berries, 128

wheat bran, 73, 117, 127, 139, 163

wheat kernel, 272–73

WheatFields Bakery, 165

white flour, 16, 30, 127, 150, 164, 269, 273

additives to, 138, 214

in country loaves, 85, 100, 113, 117, 215

highly prized, 134, 137–39, 186

history of, 134–40

nutritional value of, 138–39, 214

organic, 247

and oxidation, 197

sifted/bolted, 163, 253

and sourdough, 82, 86

standardization of, 259

white wheat, 149, 155–56, 186, 248, 273

Whole Foods Market, 12, 16, 37–38

whole grain, 215, 247, 259

in Berlin bakery, 195, 197

bread, 30, 38, 41, 54, 98, 132

early use of, 132–33, 136–39

flavor of, 134, 148, 260, 273

flour, 45, 187

freshly milled, 197–98, 205, 214

health benefits of, 134, 137–39, 197, 210–12, 214–15

locally grown, 218–19

popularity of, 186

and sourdough, 208–9

unmilled, 127–28

Whole Grain Baking
(Reinhart), 208

whole wheat, 117, 165, 187, 194, 269

entire loaves of, 248–51

in flatbread, 129, 150

and flavor, 134, 138, 148, 158

flour, 16–17, 50, 100, 163–64

and French bread, 29, 138

health benefits of, 214–15

history of, 138–39

locally grown, 246, 248

price of, 247

and sourdough, 72, 85–86

storing of, 127

wild grasses, 141–43, 145–48, 158, 170–73, 176, 185, 252, 268

Willcox, George, 143

wine, 43, 45, 67, 73–74, 76–79, 225, 229, 233, 272

Wink, Debra, 79

Woodbury Kitchen, 247

Woodward, Bob, 90, 117, 120

World Cup of Baking, 50, 98–99

World War I, 30

World War II, 30, 192, 195–97, 216

Yanko, Nathan, 111, 113, 115

yeast, 43, 98, 210

and baguettes, 22, 35, 52, 54

baker’s, 29–30, 44, 49, 67–69, 74, 84, 119, 127, 213–14, 221

brewer’s, 11, 67

and fermentation, 44, 74, 84, 271

and lactic acid, 79–83

Saccharomyces cerevisiae
, 74, 76–77, 272

and wasps, 74, 77, 79

wild, 66, 68, 71–72, 74, 76–77, 84, 86–87

Young, Denise, 21, 42–43, 238–39

Yurick, Sol, 193

Zakowski, Mike, 98–102, 104–7, 259

Ziebold, Eric, 51, 53

Zöpf
bread, 202, 216