At the 2019 Fermentation Fest — A Live Culture Convergence in Reedsburg, five experts gathered on a panel to talk about artisan grains and sourdough. Among them were Kirk Smock from ORIGIN Bread, owner/head baker Andrew Hutchison from Madison Sourdough, horticulture prof Julie Dawson from UW-Madison's Seed to Kitchen program, Gil Williams from Lonesome Stone Milling and Halee Wepking at Meadowlark Organics.
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