Pennsylvania Farmer’s Whole Grain Flours Catch On Among Local Bakers

In another sign of the times, a Pennsylvania farming entrepreneur who believes that “heritage” grains have a place on America’s dining tables has caught the attention of baking experts. Teena Bailey is making and selling whole-grain flour from her own farm-grown wheat varieties and marketing them locally to home cooks and chefs. Baked goods made from her flour have earned rave reviews. Whole wheat pancakes, for example, were a “wake up to discovering how good whole grains taste,” said an extension service educator. A chef at a local inn said Bailey’s flour “adds a touch of sweetness plus some malty and nutty flavors” to the breads he bakes for Sunday brunch.