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WSU News bread lab

WSU helps Chipotle restaurant develop healthier tortilla

By Stephanie Strom, The New York Times

tortilla-by-Ian-C.-Bates-for-New-York-TimesMOUNT VERNON, Wash. – The latest piece of equipment at the Bread Lab, a heavenly smelling corner of the Washington State University campus here, is a tortilla press, a gift from Chipotle Mexican Grill. » More …

April 16: Bread lab inspires chef promoting handmade food

By Cathy McKenzie, WSU Mount Vernon

pasta-book-coverMOUNT VERNON, Wash. – James Beard Award-winning chef, restaurateur and cookbook author Marc Vetri will share his culinary insights – and fresh pasta samples – at a free, public book signing at 7 p.m. Thursday, April 16, at the Washington State University Mount Vernon Research Center. » More …

Aug. 21-23: Grain Gathering offers fresh flavors, ideas

By Cathy McKenzie, WSU Mount Vernon

grain-gathering-logoMOUNT VERNON, Wash. – Three top cookbook authors will participate in the Grain Gathering Aug. 21-23 at the Washington State University Mount Vernon Research Center, 16650 State Route 536. » More …

Young scientists earn top honors for bread experiment

By Cathy McKenzie, WSU Mount Vernon

science-fair-winners-80MOUNT VERNON, Wash. – Two high-school sophomores who reduced gluten strength in bread earned first place in the food sciences category at the Washington State Science and Engineering Fair, held April 4-5 in Bremerton. » More …

San Francisco baker to savor, share Northwest grain flavors

By Cathy McKenzie, WSU Mount Vernon

Tartine-cover-120MOUNT VERNON, Wash. – Chad Robertson, award-winning baker and co-owner of San Francisco’s Tartine Bakery and Bar Tartine, will explore new flavors as he tests Northwest-grown whole grains March 27-29 in the bread lab at Washington State University’s Northwestern Washington Research and Extension Center. » More …

Bread lab helps artisan bakers analyze, perfect recipes

 

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Jeffrey Hamelman, King Arthur Flour bakery director and award-winning author, is one of several visiting bakers who will put their recipes to the test at the bread lab at WSU Mount Vernon.

By Cathy McKenzie, WSU Mount Vernon

MOUNT VERNON, Wash. – Artisan bakers from King Arthur Flour will be the first of many from across the United States to add a pinch of technology to their recipes at the new bread laboratory at Washington State University’s Northwestern Washington Research and Extension Center. » More …