Here's an interesting story: One bakery’s quest to make truly homegrown bread.
It's about a local bakery in Tennessee whose owners wanted to know how who, and how many, people are actually involved the making of a loaf of their bread. Along the way they tried to find local wheat growers, cleaners, and millers.
After they found a single farmer who grows and mills Rouge de Bordeaux, they tuned a recipe to make the most of the flour.
TomP
A very enjoyable read!
A very good article and inspiring. Thanks.