Scaling our sourdough bread process back down to where the bakery started: hand mixing. Today we're making just 2 loaves by hand and showing what baking artisan sourdough looks like in a home oven.

Barbecue isn't just a flavor, it's a craft. From brisket and ribs to pulled pork and chicken wings, there's a science to a good cook as well as the art of making it your own. Phil Johnson aka Phil the Grill has remixed and remastered traditional BBQ to develop a unique flavor of his own.

Roasting coffee beans is a craft driven by art and science. These raw cherry seeds are transformed through heat but can be much more than a burnt and bitter liquid. Lab Notes Coffee pursues that perfect craft cup with each and every small-batch roast.

What started as a backyard passion project has now grown to a full-fledged farming oasis. After outgrowing their first acreage, Duane and Lori are now cultivating 6 new acres of dry, desert land, and showing what it takes to turn raw desert land into an integrated, regenerative farm. Home to over...

Malt, water, hops, and yeast, the four most common building blocks of beer. Combined, these ingredients create the third most popular drink in the world just after water and tea. Beer is a beverage as old as history itself, yet it's still being refined and perfected by craft brewers across the gl...

Starting a homestead and living off the grid can be achieved with as much, or as little as you have. In fact, it's much more about your attitude and mindset than having a lot of expensive equipment. After all, there's no one-size-fits-all approach so it's about finding the elements that work for ...

All the little things add up over time. Small daily changes lead to big weekly changes and huge monthly changes. Focusing on fundamentals ensures consistency and efficiency across the whole bakery.

As the seasons change, so does the bakery. Bigger batches to bake and more things to test as we enter the fall season.

Many hands make light work and the operations at the bakery wouldn't be possible without a highly skilled team. Working together making a variety of delicious sourdough products.

After a quick harvest of blue oyster mushrooms, Mike brings them to Chef Zion at Tratto to prepare a unique spin based on the classic Roman dish pasta alla gricia.

Entering the busy season and taking on larger workloads. Each week the sourdough process continues to evolve as we adjust to changes around the bakery.

This isn't your typical farm and these arent typical farmers. You won't find tractors or livestock but you will find farmers. Mushroom farmers. Cultivating gourmet mushrooms from ingredients as simple as sawdust and wheat bran.

Enjoy fresh-baked bread right from the oven as the new Proof bakery finally opens its doors to the public.

Emerald and Jon work together at the new oven to find the right balance between artistic quality and efficiency with the loader. Scoring and baking whole sourdough loaves as well as baguettes.

Cracking an 8-year-old bottle of Aphrodisia as well as pulling nails on some barrel-aged Aphrodisia.

Scaling up from the garage to the new bakery offers many efficiencies, but it also presents its own set of unique challenges.

Traditional mead made with honey, water and yeast is a perfect way to capture and enjoy the nuance of these local honey varietals.

Shiitake mushrooms are one of the most popular gourmet mushrooms but cultivating them takes time and patience. It's a long 3 months in incubation until they're finally ready to grow and harvest.

With the new bakery, every week provides new opportunities to optimize workflow. What worked at the garage doesn't always translate to the bakery. But in some cases, lessons learned in the past, have found new value in the new space.

Everyone wants a strong sourdough starter but what if it's too strong? Harriet, the sourdough starter, is now reaching her full potential and it may be too much to handle.

A lot of mushroom farming takes place in the lab. Inoculating sterile substrate and sterile grain with mushroom mycelium. Working with liquid culture and grain spawn to expand the mycelium for large-scale mushroom production.

Part of the learning curve with the new bakery is adjusting to the new environment and new equipment. Harriet, the sourdough starter, is quite sticky today and incredibly over-developed.

Take a look inside a grow yard where they feed and raise cattle producing natural beef. Beyond eating grass, there is a specific science to the nutrition and care of cattle depending on age, breed, and classification.