Breeding Bread: A Collaboration Between Researchers, Farmers, Millers and Bakers

By Paulina Jenney, University of Wisconsin Madison: But drive through the Upper Midwest, and you might get lucky enough to see sprouts of a new hard red winter wheat variety, the first of its kind to be bred specifically for organic production in the region. Re-introducing small grains like wheat helps improve soil health and break pest and disease cycles common to less diverse crop rotations. And this variety, called Bickford, is notable because not only has it been tailored to specific environmental conditions, but also to a unique baking ecosystem: stone-milled flour for artisan sourdough bread. Click to read the full article on eOrganic.