Archives

Don Sadowsky takes you on a journey into the world of microbes, reporting on the most promising recent findings from microbiology labs and how they relate to wheat, bread and therefore our individual well-being.

After apprenticing in France, François Thibeault’s Bread Trail brought him to Sweden, where he learned about tunnbröd and visited a hip artisan bakery.

Home milling is a good way to make sure your flour is fresh and you know what goes into it. It’s also a fun way to feed your curiosity.

What is gluten sensitivity, where did it come from, why does it seem to be everywhere today, and what we can do about it?

François Thibeault shares his experiences apprenticing with a master farmer-miller-baker in Normandy, France.

In this article, master baker Jeffrey Hamelman asks a big question: why do we label ourselves artisans?

An easy recipe for a healthy and tasty sourdough pita bread made with freshly milled emmer flour.

At new year, everyone is making resolutions. Here are 15 ideas for bread lovers to adopt for the coming year.

In this interview, Amy Halloran shares her thoughts on why wheat still matters, and how she believes that storytelling is a powerful tool for meaningful change.

The photo above, which you’ll also find on our latest issue’s cover, shows one of my favorite moments from this summer so far.

Barbara Caracciolo tells the story of the first Holma baking workshop she helped to organize with Manfred Enoksson and Beesham Soogrim.

The more I bake, the more I believe that instead of recipes, we need a strong understanding of the underlying processes — and a lot of experimentation.