Hello Andrew, Thanks for the email and also for sharing the bakery website as well as the Grain of Truth project. As a baker myself, also looking to nurture or begin my relationships with farmers, I admire your effort. We have a baker on staff here at King Arthur who has 10 acres and a tractor. We hope to plant some grain in the coming year and see what happens. We also have an Ostiroller with sifters, etc. And, we are involved in the testing and development of regionally-appropriate varieties which are in development at the university of Vermont. Exciting times for bakers, eaters, farmers and millers. In terms of advice or direction, I would say the same thing that I say to bakers of all sizes, types and interests; practice. Bake daily, be a good scientist. Concentrate on good maintenance of culture, proper mixing, shaping and baking. Sounds simple but, like the great baguette with only four ingredients, the devil is in the details. Last, reach out to peers, visit bakeries, read books (like Jeffrey's) and go in the direction of passion and interest. Best of luck, Martin

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