Farmer, Miller, Baker, Maker: Why Modern Grain Matters by FOOD BUILDING published on 2018-02-26T18:58:06Z Genre Learning Comment by Birdland Bill Wonderfully informative and inspiring. I use Baker's Field stone-milled flour and the breads I make are splendid. I was fascinated to learn about how starch granule fracturing contribute to flour's hydration quality. Hats off to all involved. What a wonderful resource in the Mill City. May it be the first of more! 2020-01-15T17:42:19Z
