From The Field To The Loaves Inside The Wsu Breadlab Information Center
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"Here in this valley, we grow 80 crops. Wheat is ," said Janine Johnson, Special Projects Lead at the Skagit Valley grows the greatest grain on earth. Meet a couple of the best bakers we know and the brains behind the PhD student Laura Valli guides you through her mother's process for making a 100% rye sourdough This video was made as part of the 2024 Read Across Iowa celebrations. In the video students will meet Kim Binczweski co-author ... One entrepreneur hopes a healthier bread and a bright idea will help bring in the dough. Sue Herera has the story. 'Bread is science. It's physics, it's chemistry, it's biology - it's alive,' said Dr. Stephen Jones, wheat breeder, home baker, and ...
For too long, we've bred wheat for yield rather than for taste and nutrition. Dr. Stephen Jones, pioneering head of The Recording of a Zoom event at which Co-authors Kim Binczewski and Bethany Econopouly hosted a virtual event for kids including ... This 1987 film uses still photos and film to document the evolution of farming techniques in Washington state's Palouse region. Michael Kalanty: Prebiotic Bread for improved gut health -- how to make it happen and make it taste great!
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From the Field to the Loaves: Inside the WSU Breadlab
Baking With The WSU Bread Lab
Better Bread for More People
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Last Updated: May 22, 2026
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