RE: Biodynamic Flour: Does it Taste Any Better?
So happy happy happy to find bio-dynamics present here on Steemit.
It makes so much much much difference on the levels that really matter: thus including the olefactory ones!
If I might add one teeny weeny factor that makes that difference (which is not so much what they left out - which is no small but merely physical-body consideration): in this flour the spirit of the wheat is left in tact. With this come a whole bunch of itsy bitsy elemental energy (notably Salamander or fire-elemental force, that will be reactivated by the working/kneading and baking).
The Salamanders made the fruiting process possible (i.e. the production of the actual corn (kernel). It is to enable and further endorse (also evolve) these (four elementals, fire, air, water, earth) to work in harmony to make the perfect (=wholly made) plant that we choose to farm bio-dynamically. Pity no modern bio-dynamic farmer dares to tell that key part of the nature-cosmic story, which literally makes the difference between a Demeter label and a basic Organic one.
With love from your passionate bio-dynamic supporter.
You know, that's what I was getting at about being transported - there was a real sense of spirit in that flour!! I've read quite a bit about biodynamic practices so I definitely get the nature-cosmic story. I guess they are aiming their product at a mainstream market maybe - don't want to intimidate people with the real magic of biodynamics!! Thanks sooo much for your comment, glad you were excited!!