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?
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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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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.