Less Efficiency and More Time: the Recipe for Better Bread

At The Bread Lab, breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers come together to develop good grains and better bread.

New Endowment To Help Sustain Organic Grain Research

Clif Bar & Company and the King Arthur Flour Company just announced a US$1.5 million endowment to sustain organic grains research at Washington State University’s Bread Lab.