Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.
An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.
Tharwa Boulifi explores her family’s affection with bread, through their Tunisian roots and traditions.
Learnings from the second day of A Taste for Grain event.
Inspirations gathered from day 1 of “A Taste for Grain,” an event that gathers informed onlookers, amateurs, and professionals around a conversation about grains, taste, flavor, food, bread, beer, etc.
Why do you bake? What do you give your heart and mind to? What do you believe in?
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.
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