White Bread is Not the Enemy

Elena Ferretti, Fox News

There’s nothing wrong with eating white bread, says bread-baking guru Ken Forkish author of the new book, “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.” Forkish, a white bread fan, is out to set the record straight.

Forkish explains that wheat flour is derived from grinding up wheat berries. Wheat berries are comprised of three parts: the endosperm (containing starch and protein), the bran (containing fiber and minerals), and the germ (containing fat and flavor). Whole-wheat flour contains all three of these components, while white flour contains only the endosperm. However, white bread is fortified, replacing any lost nutrients. White bread is also an important source of many important vitamins and minerals, including folic acid, iron, and B-vitamins.

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