Flour Alchemy

From Edible Madison:

“It was pretty important to me that when I started baking I was producing healthy breads,” said Kirk Smock, founder of Origin Breads. Kirk estimates that 98% of the flour he uses in his bakery is from Meadowlark.

Most of the loaves from Origin are made from predominantly whole wheat, along with some bolted flour, and Kirk loves experimenting with the unique, single-variety grain flours that Meadowlark is always developing. The recipe development process can be tricky, but Kirk feels it’s important that the bakers who work at Origin have the chance to experiment and develop new loaves. He also encourages home bakers to incorporate local flours in their breads whenever possible.