Reading Michael Pollan's excellent new book convinces me, as if I needed convincing, that I have to stop using as much white flour as I do. As he says, our bodies regard white flour as no different than sugar.
In our house, white flour means various pies and tarts in any given week, and pancakes for breakfast twice a week.
Pancakes first. They have to be light and fluffy for my fussy eaters, so what alternative to white flour do I have, that won't turn my pancakes into lumps of edible lead?!
Next, pate brisee. Whether for pies or tarts, my pastry involves white flour. With pastry I am less nervous about going over to wholewheat flour, but I would welcome any advice on types, varieties, etc.