Wind powered

I found this photo from years back of French-born Belgian miller Adrienne Delacroix’s mill in the Ardennes region of Belgium near Luxembourg that has been producing flour for six centuries.

Baking grounds us to a place. When we know where our flour is grown and where and how it is milled, we tune into the magic that is time and place, slow down, and create by feeling, rather than following a recipe that reflects a someone else’s time and place.

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