A total of 80 hectares of organic spring wheat were inoculated with Mycodrip during the month of April. The fields were inoculated with Mycodrip and 100 litres of water per hectare. The method was to cultivate the soil with a regenerative shift and at the same time to investigate the potential of the technique under Nordic conditions. The summer was dry with few days of rain in July. The crop was harvested in the autumn.
The spring wheat was ground into flour and in October. The regenerative flour was sent out to food producers and one state of the art bakery.
Comment from the independent bakery on the treated spring wheat.
Today's experiment, difference in raw material. Here we have exactly the same recipe, same dough temperature, same sourdough, same percentage of whole grains, same time process. The difference is that the bread on the right is baked on wheat flour inoculated with Mycodrip.
Regenerative agriculture is about taking organic farming a step further, by focusing on the natural balance between crops and microorganisms in the soil. Maintaining soil health and getting good yields from naturally healthy and nutritious crops without large emissions of nitrogen and carbon dioxide. Simply the way you wish all farming could be done.
Last week the farmer brought a sack of flour and asked us to sample this year's spring wheat harvest. We compared this to an organic wheat flour without ascorbic acid. So both flours are milled and sifted.
As bakers, we notice a clear difference both in the feel of the dough, and in the taste. The spring wheat is more similar to a bread baked only with cultivated cereals. Juicier, darker crust and richer flavour. Fantastic raw material, which we hope to work with more in the future!