Archives

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?

A journey into the United Kingdom and the Real Bread Campaign.

Read Anita Šumer’s bread diary as she makes bread over a few days.

An interview with Beesham Soogrim, a traveling sourdough missionary and vegetarian school chef.

The Kneading Conference and Maine Grain Alliance play a major role in the revival of local farming, milling, and baking in North-Eastern United States.

Wolfgang Mock believes that putting whole grains in the hands of the consumer is the beginning of a transformation that will fix our broken food system.

What is fresh and local bread? Introduction to the issue’s feature on milling.

Writer and flour activist Amy Halloran urges you to become a Flour Ambassador, for your own good and that of many others.

During a two-day stay at Elmore Mountain Bread (Vermont, United States), François Thibeault experienced Andrew Heyn and Blair Marvin’s milling and baking lifestyle.

Andrew Heyn—professional craft miller and baker, and stone mills builder—tries out the Mockmill and reports.

Tia Ingle meets two bakers in South Australia to discuss the ins and out of flour.