The Anatomy of Wheat Flour Part 1 - Field to Bakery

Heather Darby of the University of Vermont Extension begins by discussing the Northwest Crops and Soils Program’s research on wheat. Dr. Darby highlights testing, quality, and the impacts of various field management practices. Next Randy George (Red Hen Baking Company) and Jeffrey Hamelman (Certified Master Baker and author) show how differences in grain quality affect outcomes in the bakery. Recorded April 5, 2022