In episode 45, Kelly and Erik discuss whole grain baking, specifically a workshop the Los Angeles Bread Bakers put on featuring the very talented Dave Miller. The picture is of the bread Dave baked in the workshop. Clockwise from upper left: einkorn, sonora wheat, charcoal wheat and spelt/rye. Miller was featured prominently in Michael Pollan’s book Cooked. During the show we mention:

• Dave Miller (see this detailed profile by Farine)
• Josey Baker
• Mark Stambler
• Nan Kohler of Grist & Toll
• Lodge Combo Cooker
• Though it’s made with yeast and the dreaded white flour, this is the famous New York Times bread recipe that Kelly mentioned. Many people have been introduced to home baking and the no-knead technique via this recipe, and that is a very good thing.

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