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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.

In a recent book, Peter Reinhart presents the idea of using flour made of sprouted wheat in bread making. We took the idea to the test and baked some bread.

Don’t let your kitchen shelves become filled with bags of old flour! Instead, use these ideas (and the recipe) to turn them into a delicious bread adventure.

Nine ideas to make Sourdough September your favorite month of the year, while spreading the joy of sourdough baking and great bread.