For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread
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biochemistry.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-160x107.jpg","width":160,"height":107,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-800x534.jpg","width":800,"height":534,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-768x513.jpg","width":768,"height":513,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-1020x681.jpg","width":1020,"height":681,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-1920x1281.jpg","width":1920,"height":1281,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-960x641.jpg","width":960,"height":641,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-240x160.jpg","width":240,"height":160,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-375x250.jpg","width":375,"height":250,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-520x347.jpg","width":520,"height":347,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-1920x1281.jpg","width":1920,"height":1281,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-with-without_enl-7e9ec8dfd42ef284e3d0000ab271dba71c7d5483.jpg","width":1996,"height":1332}},"fetchFailed":false,"isLoading":false},"bayareabites_112033":{"type":"attachments","id":"bayareabites_112033","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"112033","found":true},"title":"challah-final","publishDate":1473462885,"status":"inherit","parent":108524,"modified":1473462931,"caption":"Rich, 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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139125":{"type":"posts","id":"bayareabites_139125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139125","score":null,"sort":[1601586450000]},"guestAuthors":[],"slug":"for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread","title":"For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread","publishDate":1601586450,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In a decision shocking to those familiar with the $5 footlong, Ireland's Supreme Court \u003ca href=\"https://www.courts.ie/acc/alfresco/fad40678-a172-44c7-9f84-66f8c102c0f0/2020_IESC_60%20%28Unapproved%29.pdf/pdf#view=fitH\">has ruled\u003c/a>: Subway bread isn't actually bread.\u003c/p>\n\u003cp>At least, not legally.\u003c/p>\n\u003cp>That's because its bread has too much sugar, the court said Tuesday. The country's VAT Act of 1972 says tax-exempt bread can't have sugar, fat and bread improver exceed 2% of the weight of flour.\u003c/p>\n\u003cp>In Subway's recipe, sugar makes up 10% of the weight of the flour, according to the judgment. That's five times what the law deems acceptable.\u003c/p>\n\u003cp>The law distinguishes \"bread as a staple food\" from other baked goods that \"are, or approach, confectionery or fancy baked goods.\" In other words, the court found that Subway's bread is perhaps legally \u003ca href=\"https://www.washingtonpost.com/news/voraciously/wp/2020/07/16/everything-is-cake-except-fondant-hate-which-is-very-real/\">closer to cake\u003c/a> than bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The resulting product falls outside the definition of 'bread' for the purposes of the Act,\" the ruling stated. Five judges considered the case.\u003c/p>\n\u003cp>An Irish Subway franchisee, Bookfinders Ltd., prompted this legal interpretation after it sought a tax break for some of its menu items.\u003c/p>\n\u003cp>The country allows \"staple\" foods, which include bread, to have value-added taxes set at 0%. The franchisee originally submitted a claim in 2006, asking for a refund for some of the value-added taxes it paid in 2004 and 2005.\u003c/p>\n\u003cp>Subway dismissed the argument that its bread isn't legit.\u003c/p>\n\u003cp>\"Subway's bread is, of course, bread. We have been baking fresh bread in our restaurants for more than three decades and our guests return each day for sandwiches made on bread that smells as good as it tastes,\" a Subway spokesperson said in a statement. The company says it's reviewing the ruling.\u003c/p>\n\u003cp>A six-inch Subway bread roll contains 3 to 5 grams of sugar, except for gluten-free, which has seven\u003cstrong>, \u003c/strong>according to \u003ca href=\"https://www.subway.com/-/media/USA/Documents/Nutrition/US_Nutrition_Values.PDF\">data from the company\u003c/a>\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>This isn't the only time Subway has faced pushback on how it describes its food.\u003c/p>\n\u003cp>Back in 2013, Subway was \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-sued-over-footlongs-that-came-up-short\">sued\u003c/a> after a viral social media \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-foot-longs-coming-up-short/\">post\u003c/a> showed that one of the chain's advertised footlongs wasn't actually a foot long. Subway started \u003ca href=\"https://www.eater.com/2015/10/20/9574367/subway-will-measure-bread-footlong-sandwich-lawsuit\">measuring its sandwiches\u003c/a>, but a settlement in the case was dismissed as \"\u003ca href=\"https://assets.documentcloud.org/documents/3960783/Subwaysandwich-ca7.pdf\">utterly worthless\u003c/a>.\"\u003c/p>\n\u003cp>In 2014, the chain \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">removed azodicarbonamide\u003c/a>, a \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">chemical found in yoga mats\u003c/a>, from its breads after an online petition went viral calling for its removal.\u003c/p>\n\u003cp>While Subway has to continue paying taxes on its bread in Ireland, tech giant Apple was \u003ca href=\"https://www.npr.org/2020/07/15/891383815/apple-does-not-owe-ireland-nearly-15-billion-in-back-taxes-court-rules\">recently cut a major break\u003c/a> in the same country. An order for Apple to pay back nearly $15 billion of government tax breaks was overturned in July.\u003c/p>\n\u003cp>Perhaps Ireland's ruling in regard to Subway can be categorized with other carb-based debates.\u003c/p>\n\u003cp>Like \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">whether hot dogs and burritos are sandwiches\u003c/a>. (The state of New York says \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">yes\u003c/a>; the USDA says no.)\u003c/p>\n\u003cp>Subway already weighed in on the hot dog-sandwich debate, by the way. In 2010, it sent a cease and desist letter to a Florida hot dog restaurant \u003ca href=\"https://www.npr.org/sections/money/2010/05/subway_to_everyone_you_cant_se.html\">for using the term \"footlong.\" \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The company later decided hot dogs are, in fact, not sandwiches and recanted \u003ca href=\"http://media.npr.org/assets/blogs/planetmoney/images/2010/05/subway.pdf\">the letter\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=For+Subway%2C+A+Ruling+Not+So+Sweet.+Irish+Court+Says+Its+Bread+Isn%27t+Bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Yes, Ireland has a legal definition for bread. And the nation's supreme court said Subway's bread has too much sugar to satisfy it.","status":"publish","parent":0,"modified":1621632501,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":530},"headData":{"title":"For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread | KQED","description":"Yes, Ireland has a legal definition for bread. And the nation's supreme court said Subway's bread has too much sugar to satisfy it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread","datePublished":"2020-10-01T21:07:30.000Z","dateModified":"2021-05-21T21:28:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139125 https://ww2.kqed.org/bayareabites/?p=139125","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/01/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread/","disqusTitle":"For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread","nprImageCredit":"Joe Raedle","nprByline":"Reese Oxner","nprImageAgency":"Getty Images","nprStoryId":"919189045","nprApiLink":"http://api.npr.org/query?id=919189045&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/10/01/919189045/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread?ft=nprml&f=919189045","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Oct 2020 16:35:00 -0400","nprStoryDate":"Thu, 01 Oct 2020 16:35:04 -0400","nprLastModifiedDate":"Thu, 01 Oct 2020 16:35:04 -0400","path":"/bayareabites/139125/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In a decision shocking to those familiar with the $5 footlong, Ireland's Supreme Court \u003ca href=\"https://www.courts.ie/acc/alfresco/fad40678-a172-44c7-9f84-66f8c102c0f0/2020_IESC_60%20%28Unapproved%29.pdf/pdf#view=fitH\">has ruled\u003c/a>: Subway bread isn't actually bread.\u003c/p>\n\u003cp>At least, not legally.\u003c/p>\n\u003cp>That's because its bread has too much sugar, the court said Tuesday. The country's VAT Act of 1972 says tax-exempt bread can't have sugar, fat and bread improver exceed 2% of the weight of flour.\u003c/p>\n\u003cp>In Subway's recipe, sugar makes up 10% of the weight of the flour, according to the judgment. That's five times what the law deems acceptable.\u003c/p>\n\u003cp>The law distinguishes \"bread as a staple food\" from other baked goods that \"are, or approach, confectionery or fancy baked goods.\" In other words, the court found that Subway's bread is perhaps legally \u003ca href=\"https://www.washingtonpost.com/news/voraciously/wp/2020/07/16/everything-is-cake-except-fondant-hate-which-is-very-real/\">closer to cake\u003c/a> than bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The resulting product falls outside the definition of 'bread' for the purposes of the Act,\" the ruling stated. Five judges considered the case.\u003c/p>\n\u003cp>An Irish Subway franchisee, Bookfinders Ltd., prompted this legal interpretation after it sought a tax break for some of its menu items.\u003c/p>\n\u003cp>The country allows \"staple\" foods, which include bread, to have value-added taxes set at 0%. The franchisee originally submitted a claim in 2006, asking for a refund for some of the value-added taxes it paid in 2004 and 2005.\u003c/p>\n\u003cp>Subway dismissed the argument that its bread isn't legit.\u003c/p>\n\u003cp>\"Subway's bread is, of course, bread. We have been baking fresh bread in our restaurants for more than three decades and our guests return each day for sandwiches made on bread that smells as good as it tastes,\" a Subway spokesperson said in a statement. The company says it's reviewing the ruling.\u003c/p>\n\u003cp>A six-inch Subway bread roll contains 3 to 5 grams of sugar, except for gluten-free, which has seven\u003cstrong>, \u003c/strong>according to \u003ca href=\"https://www.subway.com/-/media/USA/Documents/Nutrition/US_Nutrition_Values.PDF\">data from the company\u003c/a>\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>This isn't the only time Subway has faced pushback on how it describes its food.\u003c/p>\n\u003cp>Back in 2013, Subway was \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-sued-over-footlongs-that-came-up-short\">sued\u003c/a> after a viral social media \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-foot-longs-coming-up-short/\">post\u003c/a> showed that one of the chain's advertised footlongs wasn't actually a foot long. Subway started \u003ca href=\"https://www.eater.com/2015/10/20/9574367/subway-will-measure-bread-footlong-sandwich-lawsuit\">measuring its sandwiches\u003c/a>, but a settlement in the case was dismissed as \"\u003ca href=\"https://assets.documentcloud.org/documents/3960783/Subwaysandwich-ca7.pdf\">utterly worthless\u003c/a>.\"\u003c/p>\n\u003cp>In 2014, the chain \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">removed azodicarbonamide\u003c/a>, a \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">chemical found in yoga mats\u003c/a>, from its breads after an online petition went viral calling for its removal.\u003c/p>\n\u003cp>While Subway has to continue paying taxes on its bread in Ireland, tech giant Apple was \u003ca href=\"https://www.npr.org/2020/07/15/891383815/apple-does-not-owe-ireland-nearly-15-billion-in-back-taxes-court-rules\">recently cut a major break\u003c/a> in the same country. An order for Apple to pay back nearly $15 billion of government tax breaks was overturned in July.\u003c/p>\n\u003cp>Perhaps Ireland's ruling in regard to Subway can be categorized with other carb-based debates.\u003c/p>\n\u003cp>Like \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">whether hot dogs and burritos are sandwiches\u003c/a>. (The state of New York says \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">yes\u003c/a>; the USDA says no.)\u003c/p>\n\u003cp>Subway already weighed in on the hot dog-sandwich debate, by the way. In 2010, it sent a cease and desist letter to a Florida hot dog restaurant \u003ca href=\"https://www.npr.org/sections/money/2010/05/subway_to_everyone_you_cant_se.html\">for using the term \"footlong.\" \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The company later decided hot dogs are, in fact, not sandwiches and recanted \u003ca href=\"http://media.npr.org/assets/blogs/planetmoney/images/2010/05/subway.pdf\">the letter\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=For+Subway%2C+A+Ruling+Not+So+Sweet.+Irish+Court+Says+Its+Bread+Isn%27t+Bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139125/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread","authors":["byline_bayareabites_139125"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_59","bayareabites_16557","bayareabites_16970","bayareabites_14775","bayareabites_1180","bayareabites_13089"],"featImg":"bayareabites_139126","label":"bayareabites"},"bayareabites_137851":{"type":"posts","id":"bayareabites_137851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137851","score":null,"sort":[1588391222000]},"guestAuthors":[],"slug":"minute-recipe-melba-toast","title":"Minute Recipe: Melba Toast","publishDate":1588391222,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/213-jpepinmff-melbatoast-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like my toast very thin and crunchy. If you put a very thin slice of bread in the toaster, however, it tends to burn and curl up. The solution is to use the technique Escoffier used when he created the ultrathin toast that he named Melba toast in tribute to the Australian opera singer Nellie Melba. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut crunchy white bread into 1/2-inch slices and toast. You can toast the bread twice to get it really crunchy on the outside. When the bread is toasted, trim off the crust from around it. With the bread slices arranged flat on the table, use a sharp knife held with the blade parallel to the table to cut through the soft center of each slice, giving you 2 wafer-thin slices with one toasted side and one slightly softer side. Top the soft side with butter or another spread.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012846,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":168},"headData":{"title":"Minute Recipe: Melba Toast | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Melba Toast","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Minute Recipe: Melba Toast","datePublished":"2020-05-02T03:47:02.000Z","dateModified":"2020-07-17T19:07:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137851 https://ww2.kqed.org/bayareabites/?p=137851","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/minute-recipe-melba-toast/","disqusTitle":"Minute Recipe: Melba Toast","path":"/bayareabites/137851/minute-recipe-melba-toast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/213-jpepinmff-melbatoast-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like my toast very thin and crunchy. If you put a very thin slice of bread in the toaster, however, it tends to burn and curl up. The solution is to use the technique Escoffier used when he created the ultrathin toast that he named Melba toast in tribute to the Australian opera singer Nellie Melba. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut crunchy white bread into 1/2-inch slices and toast. You can toast the bread twice to get it really crunchy on the outside. When the bread is toasted, trim off the crust from around it. With the bread slices arranged flat on the table, use a sharp knife held with the blade parallel to the table to cut through the soft center of each slice, giving you 2 wafer-thin slices with one toasted side and one slightly softer side. Top the soft side with butter or another spread.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137851/minute-recipe-melba-toast","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_59","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16703","bayareabites_16660","bayareabites_9782"],"featImg":"bayareabites_137693","label":"bayareabites_16657"},"bayareabites_129693":{"type":"posts","id":"bayareabites_129693","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129693","score":null,"sort":[1532538393000]},"guestAuthors":[],"slug":"14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming","title":"14,000-Year-Old Piece Of Bread Rewrites The History Of Baking And Farming","publishDate":1532538393,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When an archaeologist working on an excavation site in Jordan first swept up the tiny black particles scattered around an ancient fireplace, she had no idea they were going to change the history of food and agriculture.\u003c/p>\n\u003cp>Amaia Arranz-Otaegui is an archaeobotanist from the University of Copenhagen. She was collecting dinner leftovers of the Natufians, a hunter-gatherer tribe that lived in the area more than 14,000 years ago during the Epipaleolithic time — a period between the Paleolithic and Neolithic eras.\u003c/p>\n\u003cp>Natufians were hunters, which one could clearly tell from the bones of gazelles, sheep and hares that littered the cooking pit. But it turns out the Natufians were bakers, too --at a time well before scientists thought it was possible.\u003c/p>\n\u003cp>When Arranz-Otaegui sifted through the swept-up silt, the black particles appeared to be charred food remains. \"They looked like what we find in our toasters,\" she says — except no one ever heard of people making bread so early in human history. \"I could tell they were processed plants,\" Arranz-Otaegui says, \"but I didn't really know what they were.\"\u003c/p>\n\u003cp>So she took her burnt findings to a colleague, \u003ca href=\"https://blogs.ucl.ac.uk/researchers-in-museums/category/c-e/lara-gonzalez-carretero/\">Lara Gonzalez Carretero\u003c/a> at University College London Institute of Archaeology, whose specialty is identifying prehistoric food remains, bread in particular. She concluded that what Arranz-Otaegui had unearthed was a handful of truly primordial breadcrumbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We both realized we were looking at the oldest bread remains in the world,\" says Gonzalez Carretero. They were both quite surprised — with good reason.\u003c/p>\n\u003cfigure id=\"attachment_129695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/175338_wide-a8640cb968770a59a637272ee4586099441b85ac-e1532537327992.jpg\" alt=\"A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129695\">\u003cfigcaption class=\"wp-caption-text\">A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for. \u003ccite>(Alexis Pantos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The established archaeological doctrine states that humans first began baking bread about 10,000 years ago. That was a pivotal time in our evolution. Humans gave up their nomadic way of life, settled down and began farming and growing cereals. Once they had various grains handy, they began milling them into flour and making bread. In other words, until now we thought that our ancestors were farmers first and bakers second. But Arranz-Otaegui's breadcrumbs predate the advent of agriculture by at least 4,000 years. That means that our ancestors were bakers first —and learned to farm afterwards.\u003c/p>\n\u003cp>\"Finding bread in this Epipaleolithic site was the last thing we expected!\" says Arranz-Otaegui. \"We used to think that the first bread appeared during the Neolithic times, when people started to cultivate cereal, but it now seems they learned to make bread earlier.\"\u003c/p>\n\u003cp>When you think about it, the idea that early humans learned to bake before settling down to farm is logical, the researchers behind the finding say. Making bread is a labor-intensive process that involves removing husks, grinding cereals, kneading the dough and then baking it. The fact that our ancestors were willing to invest so much effort into the prehistoric pastry suggests that they considered bread a special treat. Baking bread could have been reserved for special occasions or to impress important guests. The people's desire to indulge more often may have prompted them to begin cultivating cereals.\u003c/p>\n\u003cp>\"In our opinion, instead of domesticating cereals first, the bread-making culture could have been something that actually fueled the domestication of cereal,\" says Gonzalez Carretero. \"So maybe it was the other way around [from what we previously thought.]\" The \u003ca href=\"http://www.pnas.org/content/early/2018/07/10/1801071115\">research\u003c/a> appears in the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.oeaw.ac.at/oeai/das-institut/team/zentrale-wien/heiss-andreas-g/\">Andreas Heiss\u003c/a>, an archaeologist at the Austrian Academy of Science who is familiar with the project but not directly involved in the study, finds the discovery \"thrilling.\" He says it shows that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\u003c/p>\n\u003cp>\"It tells us that our ancestors were smart people who knew how to use their environment well,\" Heiss says. \"It also tells us that processing food is a much more basic technique in human history than we thought — maybe as old as hunting and gathering.\"\u003c/p>\n\u003cp>As the team analyzed the crumbs further, they found out that the Natufians were sophisticated cooks. Their flour was made from two different types of ingredients — wild wheat called einkorn and the roots of club-rush tubers, a type of a flowering plant. That particular combination allowed them to make pliable elastic dough that could be pressed onto the walls of their fireplace pits, much like flatbreads are baked today in tandoori overs — and baked to perfection. Besides the einkorn and tubers, the team also found traces of barley and oats.\u003c/p>\n\u003cp>The Natufians may have had rather developed taste buds, too. They liked to toss some spices and condiments into their dishes, particularly mustard seeds. \"We found a lot of wild mustard seeds, not in the bread but in the overall assemblage,\" says Gonzalez Carretero.\u003c/p>\n\u003cp>But, she adds, mustard seeds had also been found in some bread remains excavated from other sites, so it's possible that Natufians sprinkled a few on their own pastries. So far, the team has analyzed only 25 breadcrumbs with about 600 more to go, so they think chances are good that some charred pieces with mustard seeds might turn up. Arranz-Otaegui thinks it's possible. \"The seeds have [a] very particular taste, so why not use them?\"\u003c/p>\n\u003cp>Exactly how delicious was this special Natufian treat? It's hard to tell. Modern-day bread recipes don't include ancient wheat or roots of tuberous plants. But Arranz-Otaegui does want to find out how the Epipaleolithic bread played on the palate. She has been gathering the einkorn seeds, as well as peeling and grinding the tubers. She plans to partner up with a skilled chef and baker to reconstruct the exact mixture in correct proportions.\u003c/p>\n\u003cp>It will be the oldest bread recipe ever created by mankind.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Lina Zeldovich is a science and food writer based in New York City.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=14%2C000-Year-Old+Piece+Of+Bread+Rewrites+The+History+Of+Baking+And+Farming&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Breadcrumbs found at an excavation in Jordan reveal that humans were baking thousands of years earlier than previously believed. It may have even prompted them to settle down and plant cereals.","status":"publish","parent":0,"modified":1532538393,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1021},"headData":{"title":"14,000-Year-Old Piece Of Bread Rewrites The History Of Baking And Farming | KQED","description":"Breadcrumbs found at an excavation in Jordan reveal that humans were baking thousands of years earlier than previously believed. It may have even prompted them to settle down and plant cereals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"14,000-Year-Old Piece Of Bread Rewrites The History Of Baking And Farming","datePublished":"2018-07-25T17:06:33.000Z","dateModified":"2018-07-25T17:06:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129693 https://ww2.kqed.org/bayareabites/?p=129693","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/25/14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming/","disqusTitle":"14,000-Year-Old Piece Of Bread Rewrites The History Of Baking And Farming","nprByline":"Lina Zeldovich, NPR Food","nprImageAgency":"Amaia Arranz-Otaegui","nprStoryId":"631583427","nprApiLink":"http://api.npr.org/query?id=631583427&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/24/631583427/14-000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming?ft=nprml&f=631583427","nprRetrievedStory":"1","nprPubDate":"Tue, 24 Jul 2018 13:41:00 -0400","nprStoryDate":"Tue, 24 Jul 2018 11:57:00 -0400","nprLastModifiedDate":"Tue, 24 Jul 2018 13:41:16 -0400","path":"/bayareabites/129693/14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When an archaeologist working on an excavation site in Jordan first swept up the tiny black particles scattered around an ancient fireplace, she had no idea they were going to change the history of food and agriculture.\u003c/p>\n\u003cp>Amaia Arranz-Otaegui is an archaeobotanist from the University of Copenhagen. She was collecting dinner leftovers of the Natufians, a hunter-gatherer tribe that lived in the area more than 14,000 years ago during the Epipaleolithic time — a period between the Paleolithic and Neolithic eras.\u003c/p>\n\u003cp>Natufians were hunters, which one could clearly tell from the bones of gazelles, sheep and hares that littered the cooking pit. But it turns out the Natufians were bakers, too --at a time well before scientists thought it was possible.\u003c/p>\n\u003cp>When Arranz-Otaegui sifted through the swept-up silt, the black particles appeared to be charred food remains. \"They looked like what we find in our toasters,\" she says — except no one ever heard of people making bread so early in human history. \"I could tell they were processed plants,\" Arranz-Otaegui says, \"but I didn't really know what they were.\"\u003c/p>\n\u003cp>So she took her burnt findings to a colleague, \u003ca href=\"https://blogs.ucl.ac.uk/researchers-in-museums/category/c-e/lara-gonzalez-carretero/\">Lara Gonzalez Carretero\u003c/a> at University College London Institute of Archaeology, whose specialty is identifying prehistoric food remains, bread in particular. She concluded that what Arranz-Otaegui had unearthed was a handful of truly primordial breadcrumbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We both realized we were looking at the oldest bread remains in the world,\" says Gonzalez Carretero. They were both quite surprised — with good reason.\u003c/p>\n\u003cfigure id=\"attachment_129695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/175338_wide-a8640cb968770a59a637272ee4586099441b85ac-e1532537327992.jpg\" alt=\"A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129695\">\u003cfigcaption class=\"wp-caption-text\">A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for. \u003ccite>(Alexis Pantos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The established archaeological doctrine states that humans first began baking bread about 10,000 years ago. That was a pivotal time in our evolution. Humans gave up their nomadic way of life, settled down and began farming and growing cereals. Once they had various grains handy, they began milling them into flour and making bread. In other words, until now we thought that our ancestors were farmers first and bakers second. But Arranz-Otaegui's breadcrumbs predate the advent of agriculture by at least 4,000 years. That means that our ancestors were bakers first —and learned to farm afterwards.\u003c/p>\n\u003cp>\"Finding bread in this Epipaleolithic site was the last thing we expected!\" says Arranz-Otaegui. \"We used to think that the first bread appeared during the Neolithic times, when people started to cultivate cereal, but it now seems they learned to make bread earlier.\"\u003c/p>\n\u003cp>When you think about it, the idea that early humans learned to bake before settling down to farm is logical, the researchers behind the finding say. Making bread is a labor-intensive process that involves removing husks, grinding cereals, kneading the dough and then baking it. The fact that our ancestors were willing to invest so much effort into the prehistoric pastry suggests that they considered bread a special treat. Baking bread could have been reserved for special occasions or to impress important guests. The people's desire to indulge more often may have prompted them to begin cultivating cereals.\u003c/p>\n\u003cp>\"In our opinion, instead of domesticating cereals first, the bread-making culture could have been something that actually fueled the domestication of cereal,\" says Gonzalez Carretero. \"So maybe it was the other way around [from what we previously thought.]\" The \u003ca href=\"http://www.pnas.org/content/early/2018/07/10/1801071115\">research\u003c/a> appears in the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.oeaw.ac.at/oeai/das-institut/team/zentrale-wien/heiss-andreas-g/\">Andreas Heiss\u003c/a>, an archaeologist at the Austrian Academy of Science who is familiar with the project but not directly involved in the study, finds the discovery \"thrilling.\" He says it shows that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\u003c/p>\n\u003cp>\"It tells us that our ancestors were smart people who knew how to use their environment well,\" Heiss says. \"It also tells us that processing food is a much more basic technique in human history than we thought — maybe as old as hunting and gathering.\"\u003c/p>\n\u003cp>As the team analyzed the crumbs further, they found out that the Natufians were sophisticated cooks. Their flour was made from two different types of ingredients — wild wheat called einkorn and the roots of club-rush tubers, a type of a flowering plant. That particular combination allowed them to make pliable elastic dough that could be pressed onto the walls of their fireplace pits, much like flatbreads are baked today in tandoori overs — and baked to perfection. Besides the einkorn and tubers, the team also found traces of barley and oats.\u003c/p>\n\u003cp>The Natufians may have had rather developed taste buds, too. They liked to toss some spices and condiments into their dishes, particularly mustard seeds. \"We found a lot of wild mustard seeds, not in the bread but in the overall assemblage,\" says Gonzalez Carretero.\u003c/p>\n\u003cp>But, she adds, mustard seeds had also been found in some bread remains excavated from other sites, so it's possible that Natufians sprinkled a few on their own pastries. So far, the team has analyzed only 25 breadcrumbs with about 600 more to go, so they think chances are good that some charred pieces with mustard seeds might turn up. Arranz-Otaegui thinks it's possible. \"The seeds have [a] very particular taste, so why not use them?\"\u003c/p>\n\u003cp>Exactly how delicious was this special Natufian treat? It's hard to tell. Modern-day bread recipes don't include ancient wheat or roots of tuberous plants. But Arranz-Otaegui does want to find out how the Epipaleolithic bread played on the palate. She has been gathering the einkorn seeds, as well as peeling and grinding the tubers. She plans to partner up with a skilled chef and baker to reconstruct the exact mixture in correct proportions.\u003c/p>\n\u003cp>It will be the oldest bread recipe ever created by mankind.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Lina Zeldovich is a science and food writer based in New York City.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=14%2C000-Year-Old+Piece+Of+Bread+Rewrites+The+History+Of+Baking+And+Farming&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129693/14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming","authors":["byline_bayareabites_129693"],"categories":["bayareabites_1516","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_11948","bayareabites_59","bayareabites_2143","bayareabites_16215","bayareabites_128","bayareabites_16214"],"featImg":"bayareabites_129694","label":"bayareabites"},"bayareabites_127421":{"type":"posts","id":"bayareabites_127421","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127421","score":null,"sort":[1524832775000]},"guestAuthors":[],"slug":"the-women-reviving-heirloom-grains-and-flour","title":"The Women Reviving Heirloom Grains and Flour","publishDate":1524832775,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.","status":"publish","parent":0,"modified":1524832830,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1789},"headData":{"title":"The Women Reviving Heirloom Grains and Flour | KQED","description":"Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Women Reviving Heirloom Grains and Flour","datePublished":"2018-04-27T12:39:35.000Z","dateModified":"2018-04-27T12:40:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"127421 https://ww2.kqed.org/bayareabites/?p=127421","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/27/the-women-reviving-heirloom-grains-and-flour/","disqusTitle":"The Women Reviving Heirloom Grains and Flour","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://www.kqed.org/bayareabites/category/sustainability","nprByline":"\u003ca href=\"https://civileats.com/author/ahalloran/\">Amy Halloran,\u003c/a> \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>","path":"/bayareabites/127421/the-women-reviving-heirloom-grains-and-flour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127421/the-women-reviving-heirloom-grains-and-flour","authors":["byline_bayareabites_127421"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_59","bayareabites_4051","bayareabites_16129","bayareabites_15049"],"featImg":"bayareabites_127428","label":"source_bayareabites_127421"},"bayareabites_125527":{"type":"posts","id":"bayareabites_125527","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125527","score":null,"sort":[1521650077000]},"guestAuthors":[],"slug":"east-bay-bakeries-doing-the-rye-thing","title":"East Bay Bakeries Doing The Rye Thing","publishDate":1521650077,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.","status":"publish","parent":0,"modified":1523465284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":77,"wordCount":3373},"headData":{"title":"East Bay Bakeries Doing The Rye Thing | KQED","description":"As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"East Bay Bakeries Doing The Rye Thing","datePublished":"2018-03-21T16:34:37.000Z","dateModified":"2018-04-11T16:48:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125527 https://ww2.kqed.org/bayareabites/?p=125527","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/21/east-bay-bakeries-doing-the-rye-thing/","disqusTitle":"East Bay Bakeries Doing The Rye Thing","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing","authors":["5014"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_59","bayareabites_71","bayareabites_3662","bayareabites_16076","bayareabites_1678"],"featImg":"bayareabites_125539","label":"source_bayareabites_125527"},"bayareabites_123163":{"type":"posts","id":"bayareabites_123163","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123163","score":null,"sort":[1512083565000]},"guestAuthors":[],"slug":"the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain","title":"'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain'","publishDate":1512083565,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Jonathan Bethony admits the breads he'll be churning out at \u003ca href=\"http://www.seylou.com/\" target=\"_blank\">Seylou Bakery & Mill\u003c/a>, which just opened this month in Washington, D.C., might not appeal to everyone.\u003c/p>\n\u003cp>The dark crusts of his \u003cem>pain au levain\u003c/em> have a charred appearance and complex flavors to match their hue. Inside the loaves, a toothsome chewiness gives way to the tang of sourdough and a taste that can only be described as distinctly wheat-y.\u003c/p>\n\u003cp>But those characteristics are not an accident. They're the fruit of a baking process that is pushing the envelope of what's possible — and palatable — when working with locally sourced, freshly milled whole grains.\u003c/p>\n\u003cp>\"There's a lot of preconceived notions about whole wheat,\" says Bethony, whose bakery is among the first in the Mid-Atlantic — and a handful of bakeries nationwide — selling 100-percent whole wheat sourdough loaves, \"so I just like to call it bread.\"\u003c/p>\n\u003cp>Grocery store breads can be labeled \"whole grain\" if 51 percent of the flour contains the grain's three components: the endosperm, the germ and the bran. The rest of the mix could be white flour, which includes only the gluten-rich endosperm that gives baked goods their structure, but leaves some of the grain's nutrients behind.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leaving the bran and germ in the flour might sound easier than sifting them out, but it transforms the baking process into an arduous, if rewarding, experiment. As the first resident baker of the \u003ca href=\"http://thebreadlab.wsu.edu/\">Bread Lab\u003c/a> at Washington State University, Bethony spent three years conducting such experiments as a protégé of the country's foremost whole grains-focused wheat breeder, Stephen Jones, who directs the lab.\u003c/p>\n\u003cp>\"Most of the formulas we're working with were designed for white flour. In many ways, you're starting from scratch,\" says Jones. \"You have to bring tremendous skill back into the whole formula.\"\u003c/p>\n\u003cp>There's a reason bakers have been sifting the weighty bran out of their bread for centuries: Baking with it in the mix is inherently difficult. Doing so without the help of added white flour, gluten or yeast is even harder. But Bethony, a bearded former musician who compares the strategy required for this style of baking to \"playing an arcade full of video games at the same time,\" thinks he's up to the task.\u003c/p>\n\u003cp>Leaving the bran and germ in the bread adds nutrients and flavors — but it's also a bit like adding rocks to a delicate spider's web, says Bethony.\u003c/p>\n\u003cp>\"It takes way more finesse to get an open crumb,\" he says, referring to the airy pockets that give baked bread its desired texture.\u003c/p>\n\u003cp>In lieu of yeast, Bethony battles this added weight with fermentation in the form of a bubbling sourdough starter he made in D.C. (Recipe? Add water to flour and wait.) To infuse moisture into the bread, he uses a \"wet dough\" that contains more water than flour, which leaves the resulting dough too sticky for a machine to form into uniform shapes. That's one of the reasons Bethony forms the loaves by hand before feeding them, one at a time, into a 500-degree, wood-fired oven.\u003c/p>\n\u003cp>If that sounds exhausting, consider the task he's given his pastry chef, Charbel Abrache: to make croissants, canelés and other confections from only whole grains and no refined sugar.\u003c/p>\n\u003cfigure id=\"attachment_123165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg\" alt=\"The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-123165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors. \u003ccite>(Whitney Pipkin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some of my baker friends were like, 'Why did you make like the hardest bakery possible? Being a baker is hard enough,'\" says Bethony, who answers this question and the why-the-wood-fired-oven one in the same way. \"It helps keep me grounded.\"\u003c/p>\n\u003cp>Like the breads, the pastry menu is driven by what local growers such as Maryland farmer \u003ca href=\"https://nextstepproduce.com/about/\">Heinz Thomet\u003c/a> are growing. If the farmer says he needs to grow millet and sorghum in rotation with the wheat to improve his soils, Bethony wants to find a way to work them into the bakery, too. Having his own mill in the bakery allows Bethony to not only churn out fresh flours for baking but also to work directly with local growers.\u003c/p>\n\u003cp>To that end, the canelés on Seylou's menu are made with millet flour and sweetened with sorghum syrup. The brownies are made with sorghum, and both are inadvertently gluten-free. Abrache is now experimenting with locally sourced butters — rather than the industry standards from Europe — for the croissants, as if baking them with whole wheat wasn't \u003ca href=\"https://www.wired.com/story/grain-gathering-better-bread/\">already a feat\u003c/a>.\u003c/p>\n\u003cp>Part of what makes whole-wheat baking tricky is that all the recipes have been written and all the wheat has been bred primarily with white flour in mind — until recently. At the Bread Lab, Bethony's mission was to develop baking techniques for wheat varieties that work well for local farmers, and, without wasting any of their components, to achieve as many flavors as possible.\u003c/p>\n\u003cp>\"So I started sprouting and toasting and popping and malting. I started deconstructing it all and then putting it back together,\" Bethony recalls. \"We came up with this galaxy of different flavors with just the grain.\"\u003c/p>\n\u003cp>These experiments were intended to prove the theory that what's good for the soils is good for human health and can taste better, too. It's one that bakers such as \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Northern California, \u003ca href=\"http://www.joseybakerbread.com/about/\">Josey Baker\u003c/a> (that's his real name) in San Francisco and \u003ca href=\"http://www.philly.com/philly/food/fresh-bread-from-vetri-now-in-whole-foods-20170713.html\">Marc Vetri\u003c/a> in Philadelphia have been testing on patrons for a few years now, translating local ingredients into whole-grain loaves.\u003c/p>\n\u003cp>After the Bread Lab, Bethony worked briefly with another forerunner of this breed of baking, New York chef \u003ca href=\"http://thebreadlab.wsu.edu/the-third-plate-by-dan-barber/\">Dan Barber\u003c/a>, to help design his \u003ca href=\"https://www.bluehillfarm.com/dine/cafe-grain-bar\">bread program\u003c/a> at Blue Hill at Stone Barns. (The chef is so into whole grains that he had Jones breed a new, flavor-first variety called Barber Wheat expressly for whole-wheat baking.)\u003c/p>\n\u003cp>\"What all these bakers would say is they're not forcing anything on anyone,\" says the Bread Lab's Jones, whose annual \u003ca href=\"http://thebreadlab.wsu.edu/the-grain-gathering/\">Grain Gathering\u003c/a> attracts the industry's leading bakers, millers, growers and breeders. \"What we know as bakers is there is value in using the whole kernel. The beauty for many of us is it comes with flavor and nuance. There's no compromise.\"\u003c/p>\n\u003cp>For Bethony, turning the daily experiments of the Bread Lab into consistent, commercial loaves won't be easy. But neither was making \"good bread\" out of whole grains and nothing but the grains.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Why not?\" he says. \"It just has to be tried.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A handful of bakeries are pushing the envelope of what's possible — and palatable — by leaving the bran and germ in freshly milled grains from local farmers, who also help drive the menu.","status":"publish","parent":0,"modified":1512083565,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1124},"headData":{"title":"'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain' | KQED","description":"A handful of bakeries are pushing the envelope of what's possible — and palatable — by leaving the bran and germ in freshly milled grains from local farmers, who also help drive the menu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain'","datePublished":"2017-11-30T23:12:45.000Z","dateModified":"2017-11-30T23:12:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123163 https://ww2.kqed.org/bayareabites/?p=123163","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/30/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain/","disqusTitle":"'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain'","source":"Baking And Bakeries","sourceUrl":"https://ww2.kqed.org/bayareabites/category/baking-and-bakeries/","nprByline":"Whitney Pipkin, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Whitney Pipkin for NPR","nprStoryId":"566732934","nprApiLink":"http://api.npr.org/query?id=566732934&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/11/30/566732934/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain?ft=nprml&f=566732934","nprRetrievedStory":"1","nprPubDate":"Thu, 30 Nov 2017 13:19:00 -0500","nprStoryDate":"Thu, 30 Nov 2017 13:19:00 -0500","nprLastModifiedDate":"Thu, 30 Nov 2017 13:19:37 -0500","path":"/bayareabites/123163/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jonathan Bethony admits the breads he'll be churning out at \u003ca href=\"http://www.seylou.com/\" target=\"_blank\">Seylou Bakery & Mill\u003c/a>, which just opened this month in Washington, D.C., might not appeal to everyone.\u003c/p>\n\u003cp>The dark crusts of his \u003cem>pain au levain\u003c/em> have a charred appearance and complex flavors to match their hue. Inside the loaves, a toothsome chewiness gives way to the tang of sourdough and a taste that can only be described as distinctly wheat-y.\u003c/p>\n\u003cp>But those characteristics are not an accident. They're the fruit of a baking process that is pushing the envelope of what's possible — and palatable — when working with locally sourced, freshly milled whole grains.\u003c/p>\n\u003cp>\"There's a lot of preconceived notions about whole wheat,\" says Bethony, whose bakery is among the first in the Mid-Atlantic — and a handful of bakeries nationwide — selling 100-percent whole wheat sourdough loaves, \"so I just like to call it bread.\"\u003c/p>\n\u003cp>Grocery store breads can be labeled \"whole grain\" if 51 percent of the flour contains the grain's three components: the endosperm, the germ and the bran. The rest of the mix could be white flour, which includes only the gluten-rich endosperm that gives baked goods their structure, but leaves some of the grain's nutrients behind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leaving the bran and germ in the flour might sound easier than sifting them out, but it transforms the baking process into an arduous, if rewarding, experiment. As the first resident baker of the \u003ca href=\"http://thebreadlab.wsu.edu/\">Bread Lab\u003c/a> at Washington State University, Bethony spent three years conducting such experiments as a protégé of the country's foremost whole grains-focused wheat breeder, Stephen Jones, who directs the lab.\u003c/p>\n\u003cp>\"Most of the formulas we're working with were designed for white flour. In many ways, you're starting from scratch,\" says Jones. \"You have to bring tremendous skill back into the whole formula.\"\u003c/p>\n\u003cp>There's a reason bakers have been sifting the weighty bran out of their bread for centuries: Baking with it in the mix is inherently difficult. Doing so without the help of added white flour, gluten or yeast is even harder. But Bethony, a bearded former musician who compares the strategy required for this style of baking to \"playing an arcade full of video games at the same time,\" thinks he's up to the task.\u003c/p>\n\u003cp>Leaving the bran and germ in the bread adds nutrients and flavors — but it's also a bit like adding rocks to a delicate spider's web, says Bethony.\u003c/p>\n\u003cp>\"It takes way more finesse to get an open crumb,\" he says, referring to the airy pockets that give baked bread its desired texture.\u003c/p>\n\u003cp>In lieu of yeast, Bethony battles this added weight with fermentation in the form of a bubbling sourdough starter he made in D.C. (Recipe? Add water to flour and wait.) To infuse moisture into the bread, he uses a \"wet dough\" that contains more water than flour, which leaves the resulting dough too sticky for a machine to form into uniform shapes. That's one of the reasons Bethony forms the loaves by hand before feeding them, one at a time, into a 500-degree, wood-fired oven.\u003c/p>\n\u003cp>If that sounds exhausting, consider the task he's given his pastry chef, Charbel Abrache: to make croissants, canelés and other confections from only whole grains and no refined sugar.\u003c/p>\n\u003cfigure id=\"attachment_123165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg\" alt=\"The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-123165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors. \u003ccite>(Whitney Pipkin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some of my baker friends were like, 'Why did you make like the hardest bakery possible? Being a baker is hard enough,'\" says Bethony, who answers this question and the why-the-wood-fired-oven one in the same way. \"It helps keep me grounded.\"\u003c/p>\n\u003cp>Like the breads, the pastry menu is driven by what local growers such as Maryland farmer \u003ca href=\"https://nextstepproduce.com/about/\">Heinz Thomet\u003c/a> are growing. If the farmer says he needs to grow millet and sorghum in rotation with the wheat to improve his soils, Bethony wants to find a way to work them into the bakery, too. Having his own mill in the bakery allows Bethony to not only churn out fresh flours for baking but also to work directly with local growers.\u003c/p>\n\u003cp>To that end, the canelés on Seylou's menu are made with millet flour and sweetened with sorghum syrup. The brownies are made with sorghum, and both are inadvertently gluten-free. Abrache is now experimenting with locally sourced butters — rather than the industry standards from Europe — for the croissants, as if baking them with whole wheat wasn't \u003ca href=\"https://www.wired.com/story/grain-gathering-better-bread/\">already a feat\u003c/a>.\u003c/p>\n\u003cp>Part of what makes whole-wheat baking tricky is that all the recipes have been written and all the wheat has been bred primarily with white flour in mind — until recently. At the Bread Lab, Bethony's mission was to develop baking techniques for wheat varieties that work well for local farmers, and, without wasting any of their components, to achieve as many flavors as possible.\u003c/p>\n\u003cp>\"So I started sprouting and toasting and popping and malting. I started deconstructing it all and then putting it back together,\" Bethony recalls. \"We came up with this galaxy of different flavors with just the grain.\"\u003c/p>\n\u003cp>These experiments were intended to prove the theory that what's good for the soils is good for human health and can taste better, too. It's one that bakers such as \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Northern California, \u003ca href=\"http://www.joseybakerbread.com/about/\">Josey Baker\u003c/a> (that's his real name) in San Francisco and \u003ca href=\"http://www.philly.com/philly/food/fresh-bread-from-vetri-now-in-whole-foods-20170713.html\">Marc Vetri\u003c/a> in Philadelphia have been testing on patrons for a few years now, translating local ingredients into whole-grain loaves.\u003c/p>\n\u003cp>After the Bread Lab, Bethony worked briefly with another forerunner of this breed of baking, New York chef \u003ca href=\"http://thebreadlab.wsu.edu/the-third-plate-by-dan-barber/\">Dan Barber\u003c/a>, to help design his \u003ca href=\"https://www.bluehillfarm.com/dine/cafe-grain-bar\">bread program\u003c/a> at Blue Hill at Stone Barns. (The chef is so into whole grains that he had Jones breed a new, flavor-first variety called Barber Wheat expressly for whole-wheat baking.)\u003c/p>\n\u003cp>\"What all these bakers would say is they're not forcing anything on anyone,\" says the Bread Lab's Jones, whose annual \u003ca href=\"http://thebreadlab.wsu.edu/the-grain-gathering/\">Grain Gathering\u003c/a> attracts the industry's leading bakers, millers, growers and breeders. \"What we know as bakers is there is value in using the whole kernel. The beauty for many of us is it comes with flavor and nuance. There's no compromise.\"\u003c/p>\n\u003cp>For Bethony, turning the daily experiments of the Bread Lab into consistent, commercial loaves won't be easy. But neither was making \"good bread\" out of whole grains and nothing but the grains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Why not?\" he says. \"It just has to be tried.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123163/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain","authors":["byline_bayareabites_123163"],"categories":["bayareabites_1516","bayareabites_11028"],"tags":["bayareabites_59"],"featImg":"bayareabites_123164","label":"source_bayareabites_123163"},"bayareabites_116922":{"type":"posts","id":"bayareabites_116922","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116922","score":null,"sort":[1492793397000]},"guestAuthors":[],"slug":"is-it-safe-to-eat-moldy-bread","title":"Is It Safe To Eat Moldy Bread?","publishDate":1492793397,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Like politics and music, the question of whether to eat moldy food can divide families, with relatives' admonishments reverberating in one's head for years.\u003c/p>\n\u003cp>\"Every time I throw out moldy bread, I can still hear my dad lecturing me: 'That's perfectly good! Just cut that part off! It's penicillin!'\" says Shawna Iwaniuk, a graphic designer in Alberta, Canada. \"But ... I just can't.\"\u003c/p>\n\u003cp>So, who's right? Is the furry green stuff a death knell for a baguette, or just a minor setback?\u003c/p>\n\u003cp>For food safety experts, the answer is clear: Moldy bread is bad news.\u003c/p>\n\u003cp>\"We don't recommend cutting mold off of bread, because it's a soft food,\" says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. \"With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate\" deeper into the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Molds, which look like \u003ca href=\"http://fineartamerica.com/featured/bread-mold-fungus-rhizopus-nigricans-gregory-g-dimijian.html\">mini-mushrooms\u003c/a> under a microscope, are actually \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index\">a type of fungi\u003c/a>, with visible spores on the surface and a network of microscopic roots that twist deep below that are often invisible to the naked eye. So a mold's penetration into a piece of bread may be greater than a quick look-over suggests, says Gravely.\u003c/p>\n\u003cp>You might have slightly more leeway when it comes to sliced bread in a bag: If after careful inspection of the interior and exterior of the bread on a long loaf, you can tell one end is unaffected, keep it, Gravely says. But otherwise, it should be tossed — the fact that bread is sliced is no guarantor that mold hasn't spread.\u003c/p>\n\u003cp>\"I have seen mold spread from one slice to the next,\" she says.\u003c/p>\n\u003cp>What's more, by the time mold has moved in, other harmful kinds of bacteria associated with food spoiling may also have infiltrated the food.\u003c/p>\n\u003cp>Some molds, like those used for Gorgonzola cheese, are safe to eat. But the mold dotting bread isn't a benign source of extra fiber. Gravely says people who eat moldy food may suffer \u003ca href=\"https://www.cdc.gov/mold/faqs.htm#affect\">allergic reactions and respiratory problems\u003c/a>. Even inhaling mold can be dangerous. To avoid breathing mold, the USDA recommends putting food in a plastic bag and then in a covered trashcan, out of the reach of children and animals.\u003c/p>\n\u003cp>\"I'm sure some people would really want to press the situation, but bread is cheap,\" says Gravely. \"Go buy some more.\"\u003c/p>\n\u003cp>Soft fruits, lunch meats and jams also must be tossed once moldy, she adds. But for those who mourn their castaway croissants, there's some good news: Tougher foods are salvageable even after fungus has invaded. Hard cheeses, salamis and vegetables like carrots, bell peppers and cabbage have tougher surfaces, making it more difficult for a mold's roots to move through. So you can excise the mold at the surface before it ruins the food's interior. For such foods, Gravely recommends cutting the mold out with a clean knife, allowing an inch of buffer on each side of a fuzzy patch.\u003c/p>\n\u003cp>Of course, the best way to cut down on funeral dirges for food past its prime is not to let the food get moldy in the first place. Gravely advises inspecting produce sold in plastic containers before buying it at the store. If shoppers discover a couple of moldy strawberries once at home, no need to jettison the entire bunch — just wash the other strawberries well and make sure the mold hasn't spread. The U.S. Department of Health and Human Services also \u003ca href=\"https://www.foodsafety.gov/keep/foodkeeperapp/index.html\">has an app\u003c/a> that helps consumers know how long different types of food generally last. Refrigerating food keeps it fresh longer, and cleaning the refrigerator every few months helps purge any food beginning to mold.\u003c/p>\n\u003cp>\"They're pretty clever and adaptable,\" Gravely says of mold spores. \"They prefer moist environments and warm temperatures, but they can grow in the refrigerator, and they can grow in sweet things or salty things.\"\u003c/p>\n\u003cp>But consumers shouldn't feel overwhelmed by the puny kitchen invaders, she says. After all, she adds, remember who's in charge: \"Food in your kitchen is completely within your control.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"No, say food safety experts. Molds can easily penetrate deep into a soft food, like bread. But you can salvage other foods with tougher surfaces, like cabbages, carrots and hard cheeses.","status":"publish","parent":0,"modified":1492793397,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":739},"headData":{"title":"Is It Safe To Eat Moldy Bread? | KQED","description":"No, say food safety experts. Molds can easily penetrate deep into a soft food, like bread. But you can salvage other foods with tougher surfaces, like cabbages, carrots and hard cheeses.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is It Safe To Eat Moldy Bread?","datePublished":"2017-04-21T16:49:57.000Z","dateModified":"2017-04-21T16:49:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116922 https://ww2.kqed.org/bayareabites/?p=116922","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/21/is-it-safe-to-eat-moldy-bread/","disqusTitle":"Is It Safe To Eat Moldy Bread?","nprByline":"Natalie Jacewicz, \u003cstrong>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/04/21/523647669/is-it-safe-to-eat-moldy-bread\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Alex Reynolds/NPR","nprStoryId":"523647669","nprApiLink":"http://api.npr.org/query?id=523647669&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/21/523647669/is-it-safe-to-eat-moldy-bread?ft=nprml&f=523647669","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Apr 2017 09:15:00 -0400","nprStoryDate":"Fri, 21 Apr 2017 09:00:00 -0400","nprLastModifiedDate":"Fri, 21 Apr 2017 09:15:25 -0400","path":"/bayareabites/116922/is-it-safe-to-eat-moldy-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like politics and music, the question of whether to eat moldy food can divide families, with relatives' admonishments reverberating in one's head for years.\u003c/p>\n\u003cp>\"Every time I throw out moldy bread, I can still hear my dad lecturing me: 'That's perfectly good! Just cut that part off! It's penicillin!'\" says Shawna Iwaniuk, a graphic designer in Alberta, Canada. \"But ... I just can't.\"\u003c/p>\n\u003cp>So, who's right? Is the furry green stuff a death knell for a baguette, or just a minor setback?\u003c/p>\n\u003cp>For food safety experts, the answer is clear: Moldy bread is bad news.\u003c/p>\n\u003cp>\"We don't recommend cutting mold off of bread, because it's a soft food,\" says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. \"With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate\" deeper into the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Molds, which look like \u003ca href=\"http://fineartamerica.com/featured/bread-mold-fungus-rhizopus-nigricans-gregory-g-dimijian.html\">mini-mushrooms\u003c/a> under a microscope, are actually \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index\">a type of fungi\u003c/a>, with visible spores on the surface and a network of microscopic roots that twist deep below that are often invisible to the naked eye. So a mold's penetration into a piece of bread may be greater than a quick look-over suggests, says Gravely.\u003c/p>\n\u003cp>You might have slightly more leeway when it comes to sliced bread in a bag: If after careful inspection of the interior and exterior of the bread on a long loaf, you can tell one end is unaffected, keep it, Gravely says. But otherwise, it should be tossed — the fact that bread is sliced is no guarantor that mold hasn't spread.\u003c/p>\n\u003cp>\"I have seen mold spread from one slice to the next,\" she says.\u003c/p>\n\u003cp>What's more, by the time mold has moved in, other harmful kinds of bacteria associated with food spoiling may also have infiltrated the food.\u003c/p>\n\u003cp>Some molds, like those used for Gorgonzola cheese, are safe to eat. But the mold dotting bread isn't a benign source of extra fiber. Gravely says people who eat moldy food may suffer \u003ca href=\"https://www.cdc.gov/mold/faqs.htm#affect\">allergic reactions and respiratory problems\u003c/a>. Even inhaling mold can be dangerous. To avoid breathing mold, the USDA recommends putting food in a plastic bag and then in a covered trashcan, out of the reach of children and animals.\u003c/p>\n\u003cp>\"I'm sure some people would really want to press the situation, but bread is cheap,\" says Gravely. \"Go buy some more.\"\u003c/p>\n\u003cp>Soft fruits, lunch meats and jams also must be tossed once moldy, she adds. But for those who mourn their castaway croissants, there's some good news: Tougher foods are salvageable even after fungus has invaded. Hard cheeses, salamis and vegetables like carrots, bell peppers and cabbage have tougher surfaces, making it more difficult for a mold's roots to move through. So you can excise the mold at the surface before it ruins the food's interior. For such foods, Gravely recommends cutting the mold out with a clean knife, allowing an inch of buffer on each side of a fuzzy patch.\u003c/p>\n\u003cp>Of course, the best way to cut down on funeral dirges for food past its prime is not to let the food get moldy in the first place. Gravely advises inspecting produce sold in plastic containers before buying it at the store. If shoppers discover a couple of moldy strawberries once at home, no need to jettison the entire bunch — just wash the other strawberries well and make sure the mold hasn't spread. The U.S. Department of Health and Human Services also \u003ca href=\"https://www.foodsafety.gov/keep/foodkeeperapp/index.html\">has an app\u003c/a> that helps consumers know how long different types of food generally last. Refrigerating food keeps it fresh longer, and cleaning the refrigerator every few months helps purge any food beginning to mold.\u003c/p>\n\u003cp>\"They're pretty clever and adaptable,\" Gravely says of mold spores. \"They prefer moist environments and warm temperatures, but they can grow in the refrigerator, and they can grow in sweet things or salty things.\"\u003c/p>\n\u003cp>But consumers shouldn't feel overwhelmed by the puny kitchen invaders, she says. After all, she adds, remember who's in charge: \"Food in your kitchen is completely within your control.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116922/is-it-safe-to-eat-moldy-bread","authors":["byline_bayareabites_116922"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_59","bayareabites_1412","bayareabites_12335"],"featImg":"bayareabites_116923","label":"bayareabites"},"bayareabites_113104":{"type":"posts","id":"bayareabites_113104","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113104","score":null,"sort":[1477843870000]},"guestAuthors":[],"slug":"discovering-the-science-secrets-of-sourdough-you-can-help","title":"Discovering The Science Secrets Of Sourdough (You Can Help)","publishDate":1477843870,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Those first bubbles were almost a revelation. A couple of days before, I had mixed together flour and water into a paste. But now pockets of gas percolated through that seemingly inert glob. It was breathing. It was alive.\u003c/p>\n\u003cp>This gloppy mess, exuding a whiff of vinegar, was my nascent sourdough starter. When mature, it would be a pungent brew of yeasts and bacteria, a complex ecosystem that would hopefully yield delicious loaves of sourdough bread.\u003c/p>\n\u003cp>As the microbes eat the sugars in the flour, they exhale carbon dioxide, producing the bubbles that turn a flat, dense loaf into something light and fluffy. A starter breathes life into bread. If the loaf is the body, the starter is the soul.\u003c/p>\n\u003cp>Within is something magical and mysterious. Passed down through generations, starters carry tradition, history and nostalgia. People give them names like Lazarus and \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/sourdough-starter-names\" target=\"_blank\">Clint Yeastwood\u003c/a>. They deliver layers of flavors and aromas, the products of countless microorganisms — some whose identities and activities remain undiscovered.\u003c/p>\n\u003cfigure id=\"attachment_113107\" class=\"wp-caption aligncenter\" style=\"max-width: 1965px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg\" alt=\"Sourdough starter that is 2 days old.\" width=\"1965\" height=\"1332\" class=\"size-full wp-image-113107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg 1965w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-520x352.jpg 520w\" sizes=\"(max-width: 1965px) 100vw, 1965px\">\u003cfigcaption class=\"wp-caption-text\">Sourdough starter that is 2 days old. \u003ccite>(Jim Champion/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I made my starter last January, I unknowingly joined a \u003ca href=\"http://www.nytimes.com/2016/03/23/dining/sourdough-starter-bread-baking.html?_r=0\" target=\"_blank\">growing trend\u003c/a>. More home bakers are now eating and baking sourdough, popularized by professionals like Chad Robertson of \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Tartine-Bread-turns-into-an-American-culinary-7395755.php\" target=\"_blank\">Tartine\u003c/a> in San Francisco. (He and others have also been \u003ca href=\"http://www.nytimes.com/2015/11/01/magazine/bread-is-broken.html?_r=0\" target=\"_blank\">experimenting\u003c/a> with new types of grains, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement\" target=\"_blank\">milling their own\u003c/a> heirloom and ancient varieties for flavor and nutrition.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to sourdough lovers, its advantages are three-fold. The bread lasts longer, thanks to microbes that produce acids and antibiotic compounds, preventing spoilage. Evidence also suggests sourdough is better for digestion. And, most importantly, it tastes better.\u003c/p>\n\u003cp>But there's nothing new about sourdough. It has been around for millennia, since the first bakers — perhaps in the Middle East — noticed that, after a couple of days, their gruel of grains and water started to bubble. Nearly all leavened bread in the world came from sourdough: from the French baguette to the Chinese \u003cem>mantou\u003c/em>, from East African injera to the famous San Francisco sourdough, developed at \u003ca href=\"https://www.boudinbakery.com/meetboudin/\" target=\"_blank\">Boudin bakery\u003c/a> in 1849. Sourdough doesn't have to be sour, and the term simply refers to any bread made from wild yeasts and bacteria.\u003c/p>\n\u003cp>Today's store-bought bread relies on commercial yeast, a single species called \u003cem>Saccharomyces cerevisiae\u003c/em>. Food scientists first isolated and developed it in the 19th century for its consistency and fast-rising times. But not taste.\u003c/p>\n\u003cp>Sourdough starters, though, vary widely. You can make and maintain one with only wheat flour and water. Others use ingredients like rye flour, milk, grapes or potatoes.\u003c/p>\n\u003cp>While packaged, commercial yeast can sit in your cupboard for a couple of years, a sourdough starter is more like a pet or a high-maintenance houseplant. You have to feed it regularly, or, if you're away, check it into a \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/28/472147407/love-your-sourdough-starter-in-stockholm-you-can-hire-a-sitter-for-it\" target=\"_blank\">sourdough hotel\u003c/a>. Properly maintained, a starter can live indefinitely, and some have purportedly persisted for centuries.\u003c/p>\n\u003cfigure id=\"attachment_113108\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg\" alt=\"The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak.\" width=\"640\" height=\"705\" class=\"size-large wp-image-113108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-160x176.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-800x882.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-768x847.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1180x1301.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-960x1058.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-240x265.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-375x413.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-520x573.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df.jpg 1495w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak. \u003ccite>(Marcus Woo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Rachel Poulsen's family, a sourdough starter — fed with flour and evaporated milk — was important enough to serve as a wedding gift, passed down two generations starting from her great-grandfather, Leo V. Jolley Sr. He first got the starter from a sheep camp in Provo, Utah, which likely got it from Mormon settlers in the late 1800s. Her mom made sourdough pancakes every Sunday. \"I almost feel like I'm addicted to sourdough,\" says Poulsen, who now lives in East Palo Alto, Calif. \"I can keep eating them; I crave them.\"\u003c/p>\n\u003cp>Carina Westling of Brighton, U.K., got her rye starter 25 years ago in Sweden from a friend. Her friend's family had taken it with them when they fled Estonia in World War II, the starter being vigorous enough to have eaten through its bag during the journey. Before then, the starter had been in the family for perhaps more than 150 years. \"It's not my tradition, but I've been honored to carry a part of that tradition forward,\" Westling says.\u003c/p>\n\u003cp>The family starter was one of the few things Liz Terhune packed in her car when she moved across country to Las Vegas. \"It's a family heirloom to me,\" she says. \"It's more important to me than things.\" Her great-aunt, who got the starter in the 1950s from a crab fisherman in Alaska, used to make sourdough pancakes for her and her sister during the summer. The starter likely originates from at least the late 1800s, Terhune says.\u003c/p>\n\u003cp>If you want a starter with a unique pedigree, you can buy it from places like \u003ca href=\"http://www.sourdo.com/our-sourdough-cultures-2/\" target=\"_blank\">Sourdough International\u003c/a>, which has collected starters from bakers around the world, from Saudi Arabia to New Zealand. Each one, the company says, features its own distinct flavor.\u003c/p>\n\u003cp>Some say a starter's microbial community changes — and so does its flavor— once you bring it to a different environment. \"There's no reason for people to go chasing special pedigrees,\" says Sandor Katz, author of the \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation/\" target=\"_blank\">Art of Fermentation\u003c/a>. \"It's going to be all about what you feed it and the technique of how often you're feeding it.\"\u003c/p>\n\u003cp>The truth is, no one knows for sure, says \u003ca href=\"http://robdunnlab.com/\" target=\"_blank\">Rob Dunn\u003c/a>, a biologist at North Carolina State University. Lab experiments have revealed the basic biochemistry of sourdough, but no one has yet explored the diversity found in the real world.\u003c/p>\n\u003cp>\"What food scientists have mainly been about is the average story, but not understanding the variation — even though what eating is about is the beauty of that variation,\" Dunn says. \"We know enough to ask really good questions, but we don't know enough to know the answers.\"\u003c/p>\n\u003cp>That is why Dunn is starting the \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">Sourdough Project\u003c/a>. He and other researchers are soliciting home bakers to submit their starters for analysis. By sequencing the starters' DNA, the researchers can assemble a census of sourdough biodiversity and analyze variations in pH levels, enzyme production and other aspects of its biochemistry.\u003c/p>\n\u003cp>How does it affect the starter if you feed it milk instead of water? How does the feeding schedule influence the microbes? Do geography and climate matter? Or, whether the baker is a man or woman? Women, Dunn tells me, tend to have more bacteria called lactobacilli on their bodies.\u003c/p>\n\u003cfigure id=\"attachment_113105\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg\" alt=\"Flour and water on the left; just starter on the right.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-113105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flour and water on the left; just starter on the right. \u003ccite>(Courtesy of Lea Shell/Sourdough Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To see how individual differences manifest themselves in bread, the researchers plan a big bake-off next summer. They will get 20 bakers together, sequence their DNA (as well as the microbes on their bodies), and have them make starters and bake bread, then compare the results. The goal is to see whether different people with different genetics and different microbes on their bodies have any effect on the starters.\u003c/p>\n\u003cp>Ultimately, Dunn says, the researchers want to identify which microorganisms make the best-tasting loaf. Ideally, they'll bake thousands of loaves with different starters and enlist chefs and bakers to judge.\u003c/p>\n\u003cp>\"If we know what's in [a starter], we can predict what abilities it might have, what flavors it might have,\" he says. \"For me, that's kind of a fun one, because all that flavor stuff is super magical and not very quantitative, and yet it's measurable.\"\u003c/p>\n\u003cp>It will still be months before answers start to trickle in. First, the researchers need samples to study. I'll submit my starter, and if you want to help as well, visit their \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">page\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, I still get a kick out of seeing those bubbles. Replenishing fresh flour and water turns my starter back into a bland mush. But a few hours later, the bubbles return, the mass puffs up in volume, the aromas waft, and the starter springs back to life. It really is like magic, only better. It's biochemistry.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Marcus Woo is a freelance science journalist based in the San Francisco Bay Area who has written for\u003c/em> Wired, BBC Earth and Future, Smithsonian, New Scientist, Slate \u003cem>and\u003c/em> Discover, \u003cem>among others.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Many bakers treat their sourdough starters like a family heirloom. Some starters date back decades, even centuries. Now researchers want to analyze your starters to unlock their flavor secrets.","status":"publish","parent":0,"modified":1477843870,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1378},"headData":{"title":"Discovering The Science Secrets Of Sourdough (You Can Help) | KQED","description":"Many bakers treat their sourdough starters like a family heirloom. Some starters date back decades, even centuries. Now researchers want to analyze your starters to unlock their flavor secrets.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Discovering The Science Secrets Of Sourdough (You Can Help)","datePublished":"2016-10-30T16:11:10.000Z","dateModified":"2016-10-30T16:11:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113104 http://ww2.kqed.org/bayareabites/?p=113104","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/30/discovering-the-science-secrets-of-sourdough-you-can-help/","disqusTitle":"Discovering The Science Secrets Of Sourdough (You Can Help)","nprByline":"Marcus Woo, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Lea Shell/Sourdough Project","nprStoryId":"499363379","nprApiLink":"http://api.npr.org/query?id=499363379&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/28/499363379/discovering-the-science-secrets-of-sourdough-you-can-help?ft=nprml&f=499363379","nprRetrievedStory":"1","nprPubDate":"Fri, 28 Oct 2016 17:05:00 -0400","nprStoryDate":"Fri, 28 Oct 2016 11:25:00 -0400","nprLastModifiedDate":"Fri, 28 Oct 2016 17:05:39 -0400","path":"/bayareabites/113104/discovering-the-science-secrets-of-sourdough-you-can-help","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Those first bubbles were almost a revelation. A couple of days before, I had mixed together flour and water into a paste. But now pockets of gas percolated through that seemingly inert glob. It was breathing. It was alive.\u003c/p>\n\u003cp>This gloppy mess, exuding a whiff of vinegar, was my nascent sourdough starter. When mature, it would be a pungent brew of yeasts and bacteria, a complex ecosystem that would hopefully yield delicious loaves of sourdough bread.\u003c/p>\n\u003cp>As the microbes eat the sugars in the flour, they exhale carbon dioxide, producing the bubbles that turn a flat, dense loaf into something light and fluffy. A starter breathes life into bread. If the loaf is the body, the starter is the soul.\u003c/p>\n\u003cp>Within is something magical and mysterious. Passed down through generations, starters carry tradition, history and nostalgia. People give them names like Lazarus and \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/sourdough-starter-names\" target=\"_blank\">Clint Yeastwood\u003c/a>. They deliver layers of flavors and aromas, the products of countless microorganisms — some whose identities and activities remain undiscovered.\u003c/p>\n\u003cfigure id=\"attachment_113107\" class=\"wp-caption aligncenter\" style=\"max-width: 1965px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg\" alt=\"Sourdough starter that is 2 days old.\" width=\"1965\" height=\"1332\" class=\"size-full wp-image-113107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg 1965w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-520x352.jpg 520w\" sizes=\"(max-width: 1965px) 100vw, 1965px\">\u003cfigcaption class=\"wp-caption-text\">Sourdough starter that is 2 days old. \u003ccite>(Jim Champion/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I made my starter last January, I unknowingly joined a \u003ca href=\"http://www.nytimes.com/2016/03/23/dining/sourdough-starter-bread-baking.html?_r=0\" target=\"_blank\">growing trend\u003c/a>. More home bakers are now eating and baking sourdough, popularized by professionals like Chad Robertson of \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Tartine-Bread-turns-into-an-American-culinary-7395755.php\" target=\"_blank\">Tartine\u003c/a> in San Francisco. (He and others have also been \u003ca href=\"http://www.nytimes.com/2015/11/01/magazine/bread-is-broken.html?_r=0\" target=\"_blank\">experimenting\u003c/a> with new types of grains, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement\" target=\"_blank\">milling their own\u003c/a> heirloom and ancient varieties for flavor and nutrition.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to sourdough lovers, its advantages are three-fold. The bread lasts longer, thanks to microbes that produce acids and antibiotic compounds, preventing spoilage. Evidence also suggests sourdough is better for digestion. And, most importantly, it tastes better.\u003c/p>\n\u003cp>But there's nothing new about sourdough. It has been around for millennia, since the first bakers — perhaps in the Middle East — noticed that, after a couple of days, their gruel of grains and water started to bubble. Nearly all leavened bread in the world came from sourdough: from the French baguette to the Chinese \u003cem>mantou\u003c/em>, from East African injera to the famous San Francisco sourdough, developed at \u003ca href=\"https://www.boudinbakery.com/meetboudin/\" target=\"_blank\">Boudin bakery\u003c/a> in 1849. Sourdough doesn't have to be sour, and the term simply refers to any bread made from wild yeasts and bacteria.\u003c/p>\n\u003cp>Today's store-bought bread relies on commercial yeast, a single species called \u003cem>Saccharomyces cerevisiae\u003c/em>. Food scientists first isolated and developed it in the 19th century for its consistency and fast-rising times. But not taste.\u003c/p>\n\u003cp>Sourdough starters, though, vary widely. You can make and maintain one with only wheat flour and water. Others use ingredients like rye flour, milk, grapes or potatoes.\u003c/p>\n\u003cp>While packaged, commercial yeast can sit in your cupboard for a couple of years, a sourdough starter is more like a pet or a high-maintenance houseplant. You have to feed it regularly, or, if you're away, check it into a \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/28/472147407/love-your-sourdough-starter-in-stockholm-you-can-hire-a-sitter-for-it\" target=\"_blank\">sourdough hotel\u003c/a>. Properly maintained, a starter can live indefinitely, and some have purportedly persisted for centuries.\u003c/p>\n\u003cfigure id=\"attachment_113108\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg\" alt=\"The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak.\" width=\"640\" height=\"705\" class=\"size-large wp-image-113108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-160x176.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-800x882.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-768x847.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1180x1301.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-960x1058.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-240x265.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-375x413.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-520x573.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df.jpg 1495w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak. \u003ccite>(Marcus Woo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Rachel Poulsen's family, a sourdough starter — fed with flour and evaporated milk — was important enough to serve as a wedding gift, passed down two generations starting from her great-grandfather, Leo V. Jolley Sr. He first got the starter from a sheep camp in Provo, Utah, which likely got it from Mormon settlers in the late 1800s. Her mom made sourdough pancakes every Sunday. \"I almost feel like I'm addicted to sourdough,\" says Poulsen, who now lives in East Palo Alto, Calif. \"I can keep eating them; I crave them.\"\u003c/p>\n\u003cp>Carina Westling of Brighton, U.K., got her rye starter 25 years ago in Sweden from a friend. Her friend's family had taken it with them when they fled Estonia in World War II, the starter being vigorous enough to have eaten through its bag during the journey. Before then, the starter had been in the family for perhaps more than 150 years. \"It's not my tradition, but I've been honored to carry a part of that tradition forward,\" Westling says.\u003c/p>\n\u003cp>The family starter was one of the few things Liz Terhune packed in her car when she moved across country to Las Vegas. \"It's a family heirloom to me,\" she says. \"It's more important to me than things.\" Her great-aunt, who got the starter in the 1950s from a crab fisherman in Alaska, used to make sourdough pancakes for her and her sister during the summer. The starter likely originates from at least the late 1800s, Terhune says.\u003c/p>\n\u003cp>If you want a starter with a unique pedigree, you can buy it from places like \u003ca href=\"http://www.sourdo.com/our-sourdough-cultures-2/\" target=\"_blank\">Sourdough International\u003c/a>, which has collected starters from bakers around the world, from Saudi Arabia to New Zealand. Each one, the company says, features its own distinct flavor.\u003c/p>\n\u003cp>Some say a starter's microbial community changes — and so does its flavor— once you bring it to a different environment. \"There's no reason for people to go chasing special pedigrees,\" says Sandor Katz, author of the \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation/\" target=\"_blank\">Art of Fermentation\u003c/a>. \"It's going to be all about what you feed it and the technique of how often you're feeding it.\"\u003c/p>\n\u003cp>The truth is, no one knows for sure, says \u003ca href=\"http://robdunnlab.com/\" target=\"_blank\">Rob Dunn\u003c/a>, a biologist at North Carolina State University. Lab experiments have revealed the basic biochemistry of sourdough, but no one has yet explored the diversity found in the real world.\u003c/p>\n\u003cp>\"What food scientists have mainly been about is the average story, but not understanding the variation — even though what eating is about is the beauty of that variation,\" Dunn says. \"We know enough to ask really good questions, but we don't know enough to know the answers.\"\u003c/p>\n\u003cp>That is why Dunn is starting the \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">Sourdough Project\u003c/a>. He and other researchers are soliciting home bakers to submit their starters for analysis. By sequencing the starters' DNA, the researchers can assemble a census of sourdough biodiversity and analyze variations in pH levels, enzyme production and other aspects of its biochemistry.\u003c/p>\n\u003cp>How does it affect the starter if you feed it milk instead of water? How does the feeding schedule influence the microbes? Do geography and climate matter? Or, whether the baker is a man or woman? Women, Dunn tells me, tend to have more bacteria called lactobacilli on their bodies.\u003c/p>\n\u003cfigure id=\"attachment_113105\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg\" alt=\"Flour and water on the left; just starter on the right.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-113105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flour and water on the left; just starter on the right. \u003ccite>(Courtesy of Lea Shell/Sourdough Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To see how individual differences manifest themselves in bread, the researchers plan a big bake-off next summer. They will get 20 bakers together, sequence their DNA (as well as the microbes on their bodies), and have them make starters and bake bread, then compare the results. The goal is to see whether different people with different genetics and different microbes on their bodies have any effect on the starters.\u003c/p>\n\u003cp>Ultimately, Dunn says, the researchers want to identify which microorganisms make the best-tasting loaf. Ideally, they'll bake thousands of loaves with different starters and enlist chefs and bakers to judge.\u003c/p>\n\u003cp>\"If we know what's in [a starter], we can predict what abilities it might have, what flavors it might have,\" he says. \"For me, that's kind of a fun one, because all that flavor stuff is super magical and not very quantitative, and yet it's measurable.\"\u003c/p>\n\u003cp>It will still be months before answers start to trickle in. First, the researchers need samples to study. I'll submit my starter, and if you want to help as well, visit their \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">page\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, I still get a kick out of seeing those bubbles. Replenishing fresh flour and water turns my starter back into a bland mush. But a few hours later, the bubbles return, the mass puffs up in volume, the aromas waft, and the starter springs back to life. It really is like magic, only better. It's biochemistry.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Marcus Woo is a freelance science journalist based in the San Francisco Bay Area who has written for\u003c/em> Wired, BBC Earth and Future, Smithsonian, New Scientist, Slate \u003cem>and\u003c/em> Discover, \u003cem>among others.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113104/discovering-the-science-secrets-of-sourdough-you-can-help","authors":["byline_bayareabites_113104"],"categories":["bayareabites_1516","bayareabites_358"],"tags":["bayareabites_59","bayareabites_1678","bayareabites_1679"],"featImg":"bayareabites_113106","label":"bayareabites"},"bayareabites_108524":{"type":"posts","id":"bayareabites_108524","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108524","score":null,"sort":[1475261389000]},"guestAuthors":[],"slug":"bread-recipe-rich-eggy-golden-challah","title":"Bread Recipe: Rich, Eggy, Golden Challah","publishDate":1475261389,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/3KalZlYdVww\u003c/p>\n\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.","status":"publish","parent":0,"modified":1475522775,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":1127},"headData":{"title":"Bread Recipe: Rich, Eggy, Golden Challah | KQED","description":"Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bread Recipe: Rich, Eggy, Golden Challah","datePublished":"2016-09-30T18:49:49.000Z","dateModified":"2016-10-03T19:26:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108524 http://ww2.kqed.org/bayareabites/?p=108524","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/30/bread-recipe-rich-eggy-golden-challah/","disqusTitle":"Bread Recipe: Rich, Eggy, Golden Challah","path":"/bayareabites/108524/bread-recipe-rich-eggy-golden-challah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3KalZlYdVww'\n title='//www.youtube.com/embed/3KalZlYdVww'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108524/bread-recipe-rich-eggy-golden-challah","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_59","bayareabites_1583","bayareabites_71","bayareabites_3662","bayareabites_8373","bayareabites_15421"],"featImg":"bayareabites_112033","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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