Friday, December 13, 2013

The Local Feed on Stone Ground Whole Wheat

This week on The Local Feed on WYCE, I talk to Shelby Kibler from Field & Fire Bakery in the Downtown Market. We discussed the benefits and differences of stone ground whole wheat. The differences came to my attention as I was reading Michael Pollen’s book Cooked.

Listen HERE for the interview. And, you can look forward to a future interview with Shelby about sour dough!

Read my earlier blog about Field and Fire Bakery.

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