“I wanted to feature the rice in a way that our customers would actually see it,” Vatinet says. “And I wanted to use as much of it as possible so we could have a true impact on revitalizing this crop.” At La Farm, Vatinet bakes sourdough boule using rice middlins, or broken grains (also called rice grits), cooking the rice until it’s very tender, then adding the resulting cooled porridge to his traditional mix of whole wheat, white flour, and sourdough starter. It ferments for three days, like most La Farm breads, before proofing in a banneton basket and getting sprinkled with rice flour. The resulting loaf—made with 30 percent rice porridge—is incredibly moist and has visible grains in the interior and crusty exterior. It’s filling but still light, and stays fresh longer than most all-wheat loaves. Customers watch bakers hoist loaves from wide peels into the steam-injection hearth oven and pull out fresh, aromatic breads throughout the day.