![]() The Colorado Grain Chain (Boulder, CO) and the UCCS Grain School (Colorado Springs, CO) are great resources for grain growers, millers, scientists and professionals - especially those in the Colorado area.The Bread Lab Plant Breeding Program at Washington State University - The Bread Lab researches wheat, barley, buckwheat, and other grains, identifying varieties that are especially well-suited in taste and flavor profile to applications in craft baking, cooking, malting, brewing, and distilling.Email us and tell us about the local grains making it to your table! Local Grains Map: Farms, Mills & Malt houses We’d love to hear from you and learn about the farms, mills, malthouses, and grain projects happening in your backyard. When we started learning about all the small-scale, local grain production happening in communities around the country, we decided to lend a hand by creating a hub of resources to help draw and strengthen the connections between consumers and the local or regional grain economies developing around them. Beyond all the well-known health benefits that whole grains offer, their superior taste makes them hugely appealing-and heirloom grains, bred for flavor, take these culinary benefits of whole grains to the next level. Once you’ve committed to growing or purchasing heritage grains, it would be somewhat counter-intuitive then to refine and strip away the unique flavors of those carefully cultivated kernels. The full flavor of these grains is being explored and celebrated by bakers, chefs, and consumers alike, which is why it’s no surprise that whole grains are front-and-center in the local grains movement. Instead of growing to maximize yield, farmers growing outside a commodity system are able to focus on growing varieties that produce much nuttier, sweeter, earthier flours than the all-purpose wheat flour we’re used to. Stephen Jones at the Bread Lab calls the terroir of the grain. Perhaps one of the most significant benefits to these heirloom grains is flavor-what Dr. Many of the farmers involved in local and specialty grain production are interested in growing something people can’t find on their grocery shelves, which has led to an expanding interest in heritage grain varieties.
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