Empty flour shelves during the pandemic weren’t just a passing annoyance for all the quarantined sourdough converts. They were also a sign that our food system and its industrialized supply chains are fragile, which isn’t so great in the era of climate change. In this episode, host Caroline Saunders traces the past 150 years of flour history, and the efforts by millers like Kevin Morse and Jennifer Lapidus to bring flour back to its regional roots. Jennifer Lapidus shares a recipe for white wheat cake, available on www.sustainablebaker.com.

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