King Arthur Baking: How long does a grain revolution take?

Tucked away in the fertile Skagit Valley of Washington state, something special has been growing for over a decade. There, Dr. Stephen Jones has led the Breadlab at Washington State University, pioneering grain innovation and bringing better bread to all.

Over the years, King Arthur has worked closely with Jones and the Breadlab — from sponsoring grain-centered gatherings to developing an innovative new flour. Now, with Jones retiring, we’re sharing the history of our partnership and all the milestones (and bread!) along the way. "His impact is so vast, reaching so many of us in the baking and food world," says Mel Darbyshire, Head Baker at Grand Central Bakery in the Pacific Northwest.

I was lucky enough to meet Jones for a moment last year at the Breadlab. Even though he's retiring, I hope he stays involved somehow with the local grain community. He's done great work and seemes to be a genuinely kind person.

Link via Wordloaf.