The article reflects on a journey with baker Henrietta Inman seven years ago, focusing on spelt flour's intriguing qualities and its history in ancient culinary practices. The author recalls their conversations and Inman's insights into using diverse flours, which expanded their understanding of flavor. The narrative also highlights Inman's career evolution, from a pastry chef in a premier London hotel to running a bakery at an agroforestry hub in Suffolk, underscoring her commitment to natural ingredients. Traveling through Italy, the author experiences firsthand the impact of quality flour on taste and baking.
Henrietta explained that spelt was a grass related to wheat and a cousin to farro; she also encouraged me to think less about names and more about flavour.
During those years, I would also have the chance to travel with Henrietta, who has since run a bakery within the Wakelyns organic agroforestry hub.
We tasted just-milled farro dicocco flour, which was so fragrant and edible that I thought it contained hazelnuts. It was this same trip that also made me realise how little I had considered the flavour of flour.
Seven years ago, I walked along Oxford Street in London with the baker and writer Henrietta Inman. I can't remember where we'd been in order to be illuminated.
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