Pacific Northwest bakers innovate with climate-resilient wheat
- The Washington State University Bread Lab is developing a 'Climate Blend' whole wheat flour to withstand climate change.
- Baker Mel Darbyshire demonstrates that the Climate Blend produces delicious bread, comparable in taste to white flour.
- The lab's efforts aim to enhance crop resilience and inspire sustainable practices among growers in the face of climate challenges.
On a cold spring day in the Skagit Valley, the Washington State University Bread Lab is innovating with a new type of whole wheat flour known as the 'Climate Blend.' This flour is a mix of various wheat types specifically developed to endure the challenges posed by climate change, such as extreme weather conditions. The lab grows 14 different grains on its 150 acres, focusing on enhancing field-level diversity to improve crop resilience. Baker Mel Darbyshire showcases the Climate Blend by baking loaves that are not only stable but also surprisingly delicious, tasting akin to those made with white flour. This highlights the lab's commitment to creating products that are both climate-resilient and appealing to consumers. The bakers and scientists at the lab emphasize the importance of taste, as good farming practices alone cannot ensure success if the end product is unpalatable. The lab's research is crucial as it addresses the pressing issue of climate change, which threatens agricultural stability. The team believes that increasing genetic diversity in crops can help mitigate the risks associated with extreme weather events. This approach is vital for farmers who are increasingly facing unpredictable climate patterns. As the lab continues to innovate, it aims to inspire other growers to adopt similar practices, fostering a community of climate-conscious bakers and farmers. The ultimate goal is to produce high-quality, sustainable bread that not only meets consumer demands but also contributes positively to the environment.