King 5 Seattle
BURLINGTON, WASH. – In the farm fields near Mount Vernon, scientists are working to build better bread.
“Bread is science. It’s physics, it’s chemistry, it’s biology – it’s alive,” said Dr. Stephen Jones, wheat breeder, home baker, and director of The Washington State University Bread Lab. Since 2011, this place has explored the science of tasty whole grain loaves. One of the lab’s missions? Developing bread that’s affordable, nutritious and delicious. Using grains grown west of the Cascades.
Bill Gates has toured the bread lab, Patagonia’s food line, Patagonia Provisions, sponsors research at the lab. The Bread Lab even developed a healthier flour tortilla for Chipotle.
“They came to us a few years ago, and they wanted to do a few things. They wanted to take some of the ingredients out of their tortillas,” said Jones.
“Part of coming to these classes is taking the intimidation out, and having the instructors and the assistants stand by and say, ‘You know, you got this! It’s gonna make beautiful bread!’” said baking instructor Juli Hammond.