-Debbie Koenig August 30, 2011
It has taken Dave Poorbaugh almost 10 years to get back to the 1740s. Maybe that’s because instead of a DeLorean, his time machine is the historic Annville Flouring Mill in Lebanon County, Pa., which he says is the oldest continually operating flour mill in the country. President of the company that owns the mill, Poorbaugh is a genial history buff who relishes telling tales of his own Colonial lineage. And with this summer’s harvest of 35 acres of heritage wheat, it looks as if he’ll finally taste the bread of his forefathers.
This article is excerpted from the latest Washington Post Lifestyle-Food issue. To read the entire article on "Pennsylvania mill works to develop flour with a taste of history" go to click here
Debbie Koenig writes the blog Words to Eat By and is the author of “Parents Need to Eat Too,” coming in 2012 from Harper Paperbacks. She lives in Brooklyn.
We have been growing Heritage wheat varieties from the Eastern U.S. dating back to the 1700’s and 1800’s. These were the wheat varieties that the colonists used for everything they baked, including breads. We started with very small samples of these varieties and this will be the first year that our harvest is large enough to have seed for next year plus have some wheat left to mill.