Richard Miscovich works with essential, elemental forces to produce nourishment -- with water, air, fire, and grains from the earth, he makes the kind of bread that tells us a lot about what it means to be human. Baking, in the style Miscovich teaches at Sterling -- involves harnessing primal forces, respecting their inherent variability, and responding with a grounding in science but from a place of intuition. Making bread is so tangible, so substantial -- and yet the metaphorical power of making bread this way must also be respected. Listen to School of the New American Farmstead instructor Richard Miscovich share insights from several decades of foodcraft and then sign up to study with him in our upcoming Artisan Breadmaking & Heritage grains short course.

[04:01]-Journey to authoring the book "The Wood-Fired Oven", began baking at home in the early 90's, learned from many and at his time with the San Francisco Baking Institute and oven builder Alan Scott

[06:51]-defining a wood fired oven, thermal mass, high and low temp usage, discussing communal ovens and community  

[12:16]-Heritage Grains, influenced by Stephen Jones from the WA State Bread Lab, growing food appropriate to the bio-region

[15:58]-new generation of young bread makers and a new perspective on the traditional rules and how they can be reshaped, Essential questions like is Baking an Art, Science or Craft

[19:16]-Many concerns like GMO's and corporate food culture yet  optimistic, examples like Elmore Mountain Bread,  American New Stone Mills with grains grown in Vermont and food equity focused programs like "The Approachable Loaf”  

[22:42]-relationship to culture and place, breads and grains originating from all over the world