Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.
Author: François Thibeault
An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.
- Magazine Article
- Bread Trail
A journey into the United Kingdom and the Real Bread Campaign.
Andrew Heyn—professional craft miller and baker, and stone mills builder—tries out the Mockmill and reports.
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.”
Dough Wizard: a weekly newsletter with fresh insights, news, updates, and stuff from the world of bread making
Dig your hands into dough. Learn about techniques and methods. Read and watch inspiring stories from bakers and bakeries around the world.
Join our mailing list to receive weekly collections of interesting stuff from the world of bread making.