Why ancient wheats?
There was a time when, crossing the country, the taste of the bread would change daily with the local varieties of ancient wheat flour. For 10,000 years wheat had nourished civilisation. Then the advent of the roller mill meant the switch from flour in which the whole grain is blended, to the industrial production of pure, refined white flour in which the bran and kernel are removed altogether. Bleached and chemically treated, this new type of flour kept almost indefinitely and pest problems were eliminated because it was so stripped of nutrition, pests didn’t want it.