Do we need new grains because of climate change?
The Sustainable Baker is a podcast miniseries exploring how climate change is going to affect the things we love to bake – and how we could bake differently today to keep the future looking sweet. What does climate change have in store for wheat? And will we need new or different grains because of climate change? Those are the questions at the heart of this episode – and what we learned called for some baking trials with a perennial grain called Kernza.
Cakes, pies, bread, you name it – there’s perhaps no ingredient more central to American baking than flour. But what does climate change have in store for wheat? And are we going to need new or different grains because of climate change?
Host Caroline Saunders investigates, talking with Dr. Tessa Peters of the Land Institute. And she shares a recipe for perennial-grown Kernza bread.