When flour is your main ingredient for at least half your products, you get a little interested in its pricing.  When your vendors talk about price forecasts, you listen, and ask questions.  From that, a couple of our vendors produce pricing sheets and forecasts, and it really shows the interconnectedness of our world- especially in light of the fact that the US is a net exporter of wheat (most bulk food, really, if I recall correctly). 

Wheat and therefore flour prices can fluctuate quite a bit, and end up being dependant not just on US conditions, but also global happenings as well.  For instance, drought and other conditions in Russia and parts of Eastern Europe are effecting demand for US wheat, especially as Russia has a ban on exports currently (or as of early August).  The overall global supply is quite healthy though, which has moderated fluctuations a bit. 

Falling under the category of “learn something new every day,” mild weather apparently can decrease the protein content of wheat, and that content is what makes hard-wheat (as opposed to soft) usable for yeasted and naturally leavened breads- the more gluten there is, the more a dough can trap the gasses produced by fermentation, causing the bread to rise properly. The last couple of growing seasons in the US have been mild and produced less really high-quality high protein wheat, which has slightly driven up prices for high-protein wheat.

Further along that line- changes in the quality of the wheat supply affect the final flour, which can therefore affect the final product of a baker.  One can adjust for changes, and that’s where mixing dough becomes something of a developed craft, and not just a formulaic process.  One has to be able to feel the dough (literally) and adjust accordingly (mixing times, hydration, etc).  The maturity of the flour, the protein content of the wheat, the hummidity of the location and latent moisture content of the flour, it all affects the actual mixing process. 

I’ve sat in on mixing with Chef, Audrey and Jorge a couple of times, and each has a different approach and feel for the dough which can lead to slightly different results.  The actual, physical feel to a given dough does feel different depending on who is mixing (density, how sticky it is or isn’t, how pliable or relaxed it is, etc.). 

So, we have global, national, and down to the local bakery level all in one discussion about flour. Again, just kind of shows how interconnected things can be, especially when you start considering major crops.

Have a great Wednesday everyone!