The Biological Species of Ancient and Modern Wheats
Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.
BREAD is an independent magazine for bread lovers, made by bread lovers. At the crossroads of home baking and professional artisanal baking, BREAD is an entertaining and inspiring journey that invites you to build meaning and deeper connections through bread. More about us.
Connecting people through living bread
An issue about the diversity of bread at all levels. From soil to the hearth, grain to flour, and the diversity of people and experiences that shape the world of bread-making.
Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.
An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.
Tharwa Boulifi explores her family’s affection with bread, through their Tunisian roots and traditions.
Learnings from the second day of A Taste for Grain event.
Inspirations gathered from day 1 of “A Taste for Grain,” an event that gathers informed onlookers, amateurs, and professionals around a conversation about grains, taste, flavor, food, bread, beer, etc.
An interview with Norwegian sourdough baker and bread-making book author Martin Fjeld from Ille Brød.
Why do you bake? What do you give your heart and mind to? What do you believe in?
A call to empower ourselves and to connect with each other—through bread and baking.
Do you want to give voice to your unspoken credo through bringing your passion for bread to life?
We’re trying to make this website better for breadmakers and would love your input on a few details.
We have 5 (very short) questionsto ask — would you be willing to answer them?