The Bread Lab: Why Your Flour Should Be Lively

Freshly ground whole grain flour is alive – and lively – according to Dr. Stephen Jones, WSU Wheat Breeder and founder of The Bread Lab. Age, processing, and chemicals will “kill” your flour, and will give you flour that is “nothing of interest other than to carry other flavors.”

More information about the Bread Lab and the Western Washington Wheat Breeding Program here.

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