Simo Larmo believes that the best bread begins with a healthy soil — and a great grain.
Wolfgang Mock invites you to be a part of an “escape” from using only refined flours for bread, pastries, pizza, and pasta to exploring the wide world of grains that is opening in front of us.
A call to empower ourselves and to connect with each other—through bread and baking.
Do you want to give voice to your unspoken credo through bringing your passion for bread to life?
Read Anita Šumer’s bread diary as she makes bread over a few days.
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.
Read Yael Levi’s bread diary that she wrote during a baking day.
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.
We’re trying to make this website better for breadmakers and would love your input on a few details.
We have 5 (very short) questionsto ask — would you be willing to answer them?