We tapped some experts for their advice on how home bakers should navigate the ongoing wheat and flour shortages:
, when the pandemic rippled across Europe. “My go-to flour for baking here in France is T-65, which I find to be the closest to American all-purpose flour. It was often sold out during those first three months of the pandemic so I had to get creative with substitutions,” he recalled.
Running a professional bakery doesn’t allow much wiggle room for substitutions—“it would take us six weeks, at least, to retool our formulas,” said Ullom—but when he bakes at home and finds himself short on bread flour, Ullom combines Vital Wheat Gluten with all-purpose flour . Just a small proportion of VWG goes a long way toward boosting the much-needed protein content, he explains.
Finally, to extend the lifespan of the supply of flour already in your pantry, Ullom recommends refrigeration. “If you keep flour cold, it lasts a lot longer, especially if it’s freshly milled—the fats won’t go rancid. Or, by all means, put it in a Ziploc bag and freeze it.”reported that the first wheat-hauling ship to depart Ukraine since the conflict erupted in February had left the harbor, per a safe-passage agreement brokered with Russia.
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