Cakes, pies, bread, you name it – there’s perhaps no ingredient more central to American baking than flour. But what does climate change have in store for wheat? And are we going to need new or different grains because of climate change? Host Caroline Saunders investigates, talking with Dr. Stephen Jones of the WSU Bread Lab and Dr. Tessa Peters of the Land Institute. And she shares a recipe for perennial-grown Kernza bread, available on www.sustainablebaker.com.

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More Resources

Add the fabulous Tartine Bread to your cookbook collection, if you haven’t already

Check out The Bread Lab’s work, and follow them on Instagram

Check out The Land Institute’s work with Kernza, and follow them on Instagram, too

Follow New Orleans-based Bellegarde Bakery, founded by Graison Gill, on Instagram