Episode Synopsis "S2E11 - Sea Wolf Bakers: The Crafting and Carpentry of Bread"

On this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.

Listen "S2E11 - Sea Wolf Bakers: The Crafting and Carpentry of Bread"

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