Interviews E04 Stone Milled Flour and Whole Grain Sourdough with Baylin Speidel of Chimacum Valley Grainery

Send us a question or voice memo! What changes when flour stops being the background of a loaf and becomes the whole party? In this episode of Saving Bread, Allison talks with baker and miller Baylin Speidel, head baker at Chimacum Valley Grainery in Chimacum, Washington. Chimacum Valley Grainery brings farming, stone milling, baking, malting, and brewing together on one property. Baylin shares how working this closely with grain transformed the way she understands flour, flavor, fermentation...