[upbeat folk music]
[quirky music]
- After learning about Kernza's value in agriculture,
I wanted to see how you could use it in baking.
So I took a trip to Madison to meet with Drew.
Drew is the owner and head baker at Madison Sourdough Company.
Drew's bakery thrives by working with locally-produced grains
to create these beautiful,
artisanally-made breads and pastries.
Drew sometimes experiments with using Kernza flour
in his sourdough breads.
I met with him at the bakery
to pick up a loaf of this Kernza sourdough
and to find out what it's like baking
with this new perennial grain.
What is your process when making bread,
like specifically this loaf that you made here?
- So for this bread, I used the Kernza flour
and made a starter out of that.
Really, I wanted the grain to be the focus of the bread.
So there's no added flavorings or anything to it.
It's just the Kernza flour.
We did use some supplemental wheat flour
to give us some stability in the bread.
And then the only other ingredients is water and salt.
And so, I feel like the flavor of the grain,
the aroma of the grain really comes through.
Kernza has a really unique aroma,
kinda like cinnamon, like warm, spice-type flavors,
which lends itself to pretty interesting applications
in both bread and pastry.
- Well, I'm excited to share this Kernza bread
with my little gathering
I'm gonna have out to the farm later on,
and thank you for spending some time with me.
- You're welcome; glad to have you here.
[upbeat folk music]