…d into clarity a few years ago. The Bread Lab had been donating whole-wheat baguettes, boules, and other artisan breads to a local food pantry, but found out that the grainy loaves had few takers because they didn’t resemble the soft, sliced sandwich bread that Americans typically eat. “That gave us a challenge,” Jones says. “Could we develop a loaf of bread that’s soft, tastes delicious, is 100% whole wheat, and has no non-food in it?” With Yankellow of King Arthur developing the recipe, the Bread Lab’s Approachable Loaf was born. The bread is meant to be priced at $6 or less to make it affordable for more people. “It looks like a loaf of shitty bread,” Jones says. “But it’s not, and that’s the key.” According to Janine Johnson, th…
I love how this brings together the things I care about: King Arthur Flour, state ag. schools1, a value of making things accessible, obsessive interest in plants… Read the whole article or just click through for the recipe.
Technically I went to WSU, but I’ve never myself been out there… and yet my family history detours through all those Pullman wheat fields, so I feel affection-at-a-distance. ↩
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