The mistery of manitoba flour

Can a single grain of wheat change history? In this episode, pro baker and sourdough consultant Mykola Nevrev talks about the fascinating origins of Manitoba flour, a key ingredient in Italian Panettone. Learn how a lone stalk of wheat from 19th-century Canada—Red Fife—revolutionized agriculture, and follow a global journey of one of the world’s most famous flours with roots dating back to 12th-century Ukraine.