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Podcasts Take Two
Putting heirloom grains on the table
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Sep 8, 2014
Listen • 5:22
Putting heirloom grains on the table
Farmers in Washington State are growing different strains of wheat and experimenting at a place called Bread Lab that harkens back to the old days.
Visiting chefs and bakers join Jonathan Bethony McDowell, the resident baker of Washington state's Bread Lab.
Visiting chefs and bakers join Jonathan Bethony McDowell, the resident baker of Washington state's Bread Lab.
(
KUOW Photo/Kara McDermott
)

Farmers in Washington State are growing different strains of wheat and experimenting at a place called Bread Lab that harkens back to the old days.

For a few years now, heirloom tomatoes have been the thing to serve on your dinner table, along with wild greens and native berries.

But now farmers in Washington State are growing strains of wheat that harken back to the old days before the grain was a commodity.  

They've even gone so far as to set up the Bread Lab, a place to experiment with these whole grains.

The lab's resident baker, Jonathan Bethony-McDowell, shows ideal bread dough rolling technique in the video below. 

https://www.youtube.com/watch?v=LJthjJoQINE

Seattle Public Radio's Ruby de Luna has more of the story on Bread Lab, a space that revolves around wheat during a time when gluten-free is all the rage.