If there’s one baked good that needs makeover while we’re rebuilding our food system for climate change, it’s sliced bread. On the final episode of The Sustainable Baker podcast miniseries, we hear from people taking the humble American sandwich loaf back to the drawing board to make it more nutritious and affordable. And Katherine Kehrli of Community Loaves shares a recipe for a Honey Oat Pan Loaf, available on <a href="http://www.sustainablebaker.com/">www.sustainablebaker.com</a>.
Connect with The Sustainable Baker
Read the latest blog posts and find recipes from the show at <a href="http://www.sustainablebaker.com/">www.sustainablebaker.com</a>
Follow the show on instagram <a href="https://www.instagram.com/sustainablebaker/">@sustainablebaker&nbsp;</a>
More Resources
Look into <a href="https://communityloaves.org/">Community Loaves</a>, especially if you’re in the Pacific Northwest
Check out <a href="https://www.mediterrabakehouse.com/">Mediterra Bakehouse</a> if you’re in Pittsburgh, and follow them on <a href="https://www.instagram.com/mediterrabakehouse/?hl=en">Instagram</a>
Check out <a href="https://breadlab.wsu.edu/">The Bread Lab</a>’s work, and follow them on <a href="https://www.instagram.com/wsu_bread_lab/?hl=en">Instagram</a> too

A miniseries about baking in the era of climate crisis. In each episode, host Caroline Saunders asks questions like: Will birthday cake as we know it survive climate change? And what would climate-resilient bread taste like? She interviews pastry chefs, plant breeders, climate experts, and bakers, all in the name of coming up with a more sustainable way of baking that'll keep the future looking sweet. Follow along on Instagram at @sustainablebaker, and access recipes from the show at www.sustainablebaker.com.