S2E15 - Hillside Bread: The Art and Science of Growing, Milling, and Baking

Welcome to the series finale of Field to Flour!  For this episode, we are following up with Brett Stevenson from Hillside Grain in Bellevue, ID and talking about her business growth since we last talked to her in January 2022.  We are joined by Tanner Van Slyke, head baker for Hillside Bread, as we talk about on-farm vertical integration and demystifying baking with fresh-milled, high-extraction flour.