A Few Baking Days with Anita Šumer
Read Anita Šumer’s bread diary as she makes bread over a few days.
Archives
Beesham Soogrim
An interview with Beesham Soogrim, a traveling sourdough missionary and vegetarian school chef.
The Kneading Conference
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.
A Message from Wolfgang Mock (2017)
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.
The Flour Ambassador Pledge
Writer and flour activist Amy Halloran urges you to become a Flour Ambassador, for your own good and that of many others.
Elmore Mountain Bread
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.
Testing the Mockmill with Andrew Heyn at Elmore Mountain Bread
Andrew Heyn—professional craft miller and baker, and stone mills builder—tries out the Mockmill and reports.
Milling in South Australia
Tia Ingle meets two bakers in South Australia to discuss the ins and out of flour.
Amber Lambke from Maine Grains
Amber Lambke co-founded Maine Grains to reconnect bakers with millers, and millers with farmers—and to drive a new regional grain economy.
A Baking Day with Yael Levi
Read Yael Levi’s bread diary that she wrote during a baking day.
Digging Into Sourdough Culture with Ian Lowe
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?
Get Issue 23
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.
