I’ve been baking with a New York sourced flour and have been commenting that my sourdough bread smell cinnamon like when baked. We’re eating it with no ill effects but your article is “food for thought”.
Yeah - i think some of the subtle warm spice flavors are great. But when it is super strong - be weary. For me, it got stronger and stronger and then dominant to a fault.
I’m glad that I came across this article.
I’ve been baking with a New York sourced flour and have been commenting that my sourdough bread smell cinnamon like when baked. We’re eating it with no ill effects but your article is “food for thought”.
Yeah - i think some of the subtle warm spice flavors are great. But when it is super strong - be weary. For me, it got stronger and stronger and then dominant to a fault.
Ahhhh.
I certainly will keep this in mind.