CONTENTS special report volume 1 issue 1 craft bread issue THE FUTURE OF BREAD 04 The ever-changing food landscape favors heightened consumer interest in whole grains and sprouted grain breads, among other key trends. EXAMINING SOURDOUGH 16 Which factors influence the distinct flavor of sourdough bread: the wild yeasts of the region or the hands of the baker? Likely both. ALTERNATIVE FLOURS 20 Experimentation, medicinal ingredients and alternative flours are expected to be major forces in the craft bread sector in 2020. 04 CRAFT AT SCALE 24 A new program branded as the Bread Lab Collective promises to bring more choices for the masses to enjoy whole grain breads. THE ART OF MILLING 30 The connections among farmers, millers and bread bakers are stronger than ever, as local and regional specialty mills gain ground. 16 20 24 30 & more 03 34 38 2 from the editor formulas consumer insights Bake Magazine Digital Special Report 1 | Volume 1 | bakemag.comhttp://www.bakemag.com