Growing grain to make bread. In this issue, we look into grain, farming, and what they mean to us as bakers in homes and artisanal bakeries.

In this issue

  • James MacGuire: Honoring the legacy of the French bread-making traditions
  • Capitaine Levain: Advocating for sourdough baking and heritage-grain farming
  • Richard Roberts: Saving and restoring rare and ancient seeds to make bread
  • Annika Michelson: Why we need landrace cereal
  • Nikolay Apanasov: A Russian baker’s quest for organic grain
  • Brian Lance: Reviving a baking heritage at the Asheville Bread Festival
  • Barbara E. Caracciolo: Digging into sourdough culture with Ian Lowe

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bread_edition22.pdf (28.9 MB)