Not low carb but still... Washington State University has a large agricultural extension program South of here in the Skagit valley. I have taken multiple hard cider and brewing classes there - some great people. They are now doing bread in a big way.
Check out The Bread Lab - from their About page:
The Bread Lab is an integral part of the Washington State University Plant Breeding Program in Mount Vernon, Washington. The lab works with thousands of types of wheat, barley, buckwheat and other small grains to identify lines that perform well in the field for farmers, and that are most suitable for craft baking, cooking, malting, brewing, and distilling. Selecting for flavor, nutrition, and distinctive characteristics such as color, the most promising varieties are analyzed and tested to determine the best end uses.
During the fall of 2016, the Bread Lab will transition from its original 600-square foot room at the WSU-Mount Vernon Research Center to a 12,000 square foot building at the Port of Skagit. In addition to the expanded Bread Lab, the new quarters will house a rheological lab, the King Arthur Flour Baking School at the Bread Lab, and a milling lab. Future plans include a professional kitchen overseen by James Beard Best Chef Northwest Blaine Wetzel, and a malting, brewing and distilling micro-lab led by Matt Hofmann, CEO and master distiller of Westland Distillery, and Will Kemper, co-owner of Chuckanut Brewery and Kitchen.
And as mentioned in the second paragraph, The Bread Lab also hosts the second branch of the King Arthur Flour Baking School - first one is at their home site in Vermont. I could see taking a couple classes here...
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