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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.

Amber Lambke co-founded Maine Grains to reconnect bakers with millers, and millers with farmers—and to drive a new regional grain economy.

Read Yael Levi’s bread diary that she wrote during a baking day.

Barbara Caracciolo discusses with Ian Lowe—Apiece Bakery—about bacteria and yeast fermentation in sourdough culture. Are you ready to put into question what you think you know?

Understanding and mastering rye.

Next issue focuses on grain and farming. Send us your advice or proposal.

On a freezing day in January 2016, together with a group of home bakers from Helsinki, Jarkko Laine visited VeckoskiAndersböle Vetekvarn, a small family-run mill built in 1934 in Porvoo, Finland.

Interview with Apollonia Poilâne, CEO of Maison Poilâne, one of the largest artisanal bakeries in France — well known for its dedication to the craft and tradition of bread making, and a continued focus on innovation.

François Thibeault interviews Daniel Leader about his journey in turning his small wood-fired operation, Bread Alone, into a “state-of-the-art artisanal bakery.”