This session will explore the challenges of working with weak wheat and non-wheat flours, emphasising an ethical commitment to expressing soil diversity in baking. It highlights the tension between craft bakers, who honour regional grains and traditional methods, and industrial production, which prioritises efficiency and uniformity. Weak flours demand innovation, requiring new fermentation and handling techniques. The lecture examines how bakers navigate these challenges, striving to balance sustainability, biodiversity, and responsible sourcing while ensuring bread remains a bridge between land, craft, and community.