Since the late 1800s essentially all wheat breeding programs in the US and Europe have bred wheat designed exclusively for the production of white flour. Very white flour- a product missing most of the nutrients and vitamins and all of the fiber found in the whole kernel of wheat. Working directly with farmers, millers, bakers, chefs, maltsters, brewers, distillers and consumers the Bread Lab develops wheat and other grains that are designed for uses that utilize the entire grain.The culture and science of wheat breeding will be discussed.
Stephen Jones has a PhD in Genetics from University of California, Davis. He is a non-commodity wheat breeder and professor and runs the Washington State University Bread Lab north of Seattle. Together with staff and PhD students he breeds, wheat, barley, rye, dry beans and buckwheat for low input requirements, high yield, flavor and nutrition. Access and working for the public good are key components to the efforts of The Bread Lab.