pdiff1<p>As a longtime amateur baker I’d love to see more whole grains (not whole wheat) used in baking and wholeheartedly support the bread lab, but as a statistician with 3+ decades in ag research, I really, really need to see these 20-25% reduction numbers backed up with actual data before I believe them. <br><a href="https://mastodon.sdf.org/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a> <a href="https://mastodon.sdf.org/tags/tooGood" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>tooGood</span></a></p><p><a href="https://www.washingtonpost.com/climate-environment/2024/09/17/king-arthur-climate-blend-flour/" rel="nofollow noopener" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">washingtonpost.com/climate-env</span><span class="invisible">ironment/2024/09/17/king-arthur-climate-blend-flour/</span></a></p>