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.
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.”
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Get Issue 22
Issue 22’s feature section is all about growing grain to make bread: In this issue, we look into grain, farming, and what they mean to us as bakers in homes and artisanal bakeries. And of course, we bake bread.