S2E11 - Sea Wolf Bakers: The Crafting and Carpentry of Bread
- Author
- Idaho Food Works
- Published
- Wed 25 May 2022
- Episode Link
- None
On this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.
