Still baking two loaves at a time out of a 30" oven, but we've leveled up to a house with a little more space. 

There's a growing desire for variety in flour types, based on our ever-increasing understanding of the nutritional benefits of whole wheat. I've started milling my own flour in a countertop mill and am working on developing a high-extraction loaf that my kids will eat and love. 

In January 2020 I began a wheat research test in cooperation with The Nature Conservancy to see which varieties of wheat are best suited to dry-farm/rain-fed conditions in Ventura County. 

Four multinational conglomerates control 85 percent of the flour market, which has essentially flattened demand into a similar monolith (white flour everywhere, all the time) and threatens the viability of wheat as an American crop. 

The mid-sized farm is balm to several wounds caused by the relentless conglomeration of the last fifty years. Ventura County is home to a huge number of small to medium family farms that have continued to thrive in this rapidly changing world, and the question I'm interested in is what role wheat can play in their continued sustainability.