S7 Ep1: What is Good Bread? (Good Bread #1)

Good bread transcends simple aesthetics, functioning instead as a complex system rooted in biodiversity and human connection. Industrial milling standards, which rely on rigid metrics like protein content and Hagberg falling numbers, often reject high-quality grain that fails to meet the specific requirements of automated plant bakeries. This process creates a disempowering feedback loop for farmers, who receive only criticism rather than constructive engagement. The Body Lab project, led by baker Kimberley Bell and artist Ruth Levene, challenges these industrial norms by questioning how grain quality is measured and advocating for a more holistic approach. By shifting the focus from standardized, machine-calibrated consistency to a system that values environmental health and nutritional vitality, the production of bread can better serve both the community and the land, transforming it from a mere commodity into a nourishing, meaningful experience.