Artisan bakers from Maine and Vermont are evaluating wheat varieties from our trials in their own bakeries. In early January 2012, Jeffrey Hamelman (King Arthur Flour Company), Jim Amaral (Borealis Breads), Randy George (Red Hen Baking Company), and Alison Pray (Standard Baking Company) gathered at King Arthur headquarters in Norwich, Vermont to develop standard bake test methods and try a few varieties. Jerry, AC Morley, Redeemer, and Zorro were tested. Redeemer was a favorite for dough and baking properties. Redeemer also ranked highest in informal taste tests for taste and texture, although many liked Zorro and Jerry as well. More varieties will be tested in the coming months.
Image Description: Jeffrey Hamelman, Randy George, and Jim Amaral (L to R) divide the dough.
Image Description: Shaping the loaves.
Image Description: Back row L to R: Jerry and AC Morley grown in Maine, and Jerry grown in Vermont. Front row L to R: Zorro and Redeemer
Image Description: Redeemer, left; Jerry, right
Image Description: University of Maine; University of Vermont Extension, Cultivating Healthy Communities