The WSU Bread Lab has been at the forefront of breeding and advocating for using whole grains in baking and the culinary world. Their emphasis on non-commodity wheat and grains privileges the flavor inherent in grains.
The WSU Bread Lab has inspired countless bakers and grain oriented endeavours globally and their work is at the heart of what we hope the IGC can become, a place for knowledge sharing, a commons for learning and resources, a forum to cultivate mutual support.
To that end we invite bakers, professional and amateur, to experiment with the bread formula the WSU Bread Lab advocates for using whole grains in your baking, the Approachable Loaf.
The approachable loaf at pão chatola
Visit the Approachable Loaf link and try it. Adapt the formula to suit your preferences. If you don’t have a sourdough starter, try a yeasted preferment. If you are new to baking and the formula format seems unfamiliar try some of the other whole grain based recipes on the WSU Bread Lab website.