Archives

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.

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?