I’m married to an amazing baker who makes the most delicious loaves and rolls from scratch, so this caught my attention. The idea of not just enhancing or altering wheat flavors, but also doing so in a way that makes the crop more sustainable, is pretty intriguing. Read on, or listen if that's your preference, for more on so-called “genetic chaos”.
JONES: If we have a chaotic climate, our strategy is to have genetic chaos in the field to fight back with - chaos with chaos. BORUNDA: So far, the theory is working, at least on Keith and Crystie Kisler's farm. The wheat is healthy and produces as much as conventionally grown wheat. The flour is silky and rich, and the bread baked in a wood oven is delicious.
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