Jennifer Lapidus North Carolina Organic Bread Flour Project; Asheville, North Carolina
"I'm a snob about wheat," says baker Jennifer Lapidus. Looking to connect food artisans with locally grown and milled flour, she began experimenting with landrace grains (developed before modern breeding techniques) and last year founded the North Carolina Organic Bread Flour Project (ncobfp.blogspot.com), enlisting seven bakeries in the effort. Here, a few of her favorite grains, all sold at ansonmills.com.
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