Incredible! I am fortunate to live close by the WSU extension so a friend of mine and I went to the open house. It was So amazing to meet Jeffery Hamelman and Kelsey Fairfield, who did an amazing job. I've been involved in the science of baking bread for years and so I found this to be a fascinating trial of difference grains/aged and fresh flour plus the area it was grown. You really could taste a difference. they also had a sampling of different barley and wheal malts. Also an amazing difference. They will hold a Grain Gathering conference at the same place in August. I cannot wait to attend! I am constantly learning and find that I feel like a kid in science class totally curious and thrilled to learn. Thanks for being a major sponsor too!

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