Baking

Local, whole grain flour enables us to experience a range and depth of flavor otherwise unavailable to the baker, the grocer, and the eater. Transitioning to local, whole grain flours presents its own set of challenges and opportunities. In our baking page, we provide information meant to help you successfully incorporate California-grown whole grains into your production.

• Bakers’ Guide to Whole Grain Baking (written by Dave Miller, Josey Baker, Celine Underwood, and Christina Nelson)
• Pricing sheet (written by Dave Miller and Roxanna Jullapat)
• Cost of Going Local
• Formulas Used For Cost Sheet