It has all the trappings of a commercial kitchen: stainless steel work tables, rolling racks of stacked trays, clear containers full of grains and flour. But the apron-clad people busily weighing ingredients and shaping loaves aren’t restaurant chefs; they’re scientists. This kitchen is part of the Bread Lab. An outpost of Washington State University in western Washington’s Skagit Valley, the Bread Lab is quietly and methodically staging an agricultural revolution. Its focus is breeding, testing, milling, and baking with new varieties of wheat, rye, and barley. The goals are many:…
