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S2E2 – Bread Riot Bakehouse: Hijacking Biology for Deliciousness
In episode 2 of "Field to Flour," we talk with Phillip Massey, baker and owner of Bread Riot Bakehouse in Salt Lake City, UT. Phillip has used flour from Hillside Grain from it's genesis and is an advocate for using...
S2E11 – Sea Wolf Bakers: The Crafting and Carpentry of Bread
On this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.