Kernza® Community Bake
by Coral Weinstock and Nicole Tautges
In June of 2021, the Michael Fields Agricultural Institute provided 50 home bakers around the country with 10 oz. of Kernza® flour, with instructions to experiment with the flour and explore how it tastes and bakes differently than conventional wheat flour. This report showcases the results of the home bakers’ efforts. These home bakers brought an incredible wealth of experience, art, craft, and love to the project, and we are proud to showcase them here.