Frequently Asked Questions
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- What are Artesian Wells?
- Corn Grits?
- What is Expeller-pressed Oil?
- What does Sourdough really mean?
- What is Spelt?
Artesian Wells are ones in which water flows by its own natural pressure. Basically, it works like this: an aquifer trapped within an impermeable layer of rock or clay builds up a great deal of pressure. A well drilled into such an aquifer (or a crack in it in the case of artesian springs) will send water upward by the natural pressure from below
Also known as polenta, this is simply corn ground much more coarsely than corn meal. It keeps the bread from sticking to the pan without using oil.
AA method for expressing oil by mechanically crushing the oil source into a pulp. If oil is not explicitly termed "expeller" or "cold" pressed, then the oil was extracted chemically. Chemical extraction is done with hexane, classified as a hazardous substance and labeled carcinogenic by the EPA. This is a much less expensive method that is claimed to be safe by manufacturers....
These breads are made with "wild" yeast strains that are kept as a living starter culture. They are fed and looked after much like a household pet. Gases produced as they metabolize grains provide the leavening for breads. The sourness depends on the strain of yeast, and the particular grains used in a given bread. Sourdough bread has been around for at least 5,000 years, and until about 100 years ago was the only kind of bread. Sourdough breads are made without commercial yeast, they are what bread is supposed to be.
Spelt (Triticum spelta) is a genetic relative of wheat, with a similar flavor but with greater nutritional value. It contains more protein, amino acids, fiber and polyunsaturated fats than wheat, has large amounts of B complex vitamins and is easier for your body to digest and utilize. It's "the Wonder Food." Purity Foods has extensive information about spelt—its history and nutritional value.