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The Biological Species of Ancient and Modern Wheats

Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.

Bread Magazine - Heirloom, Ancient, Heritage, and Landrace Grains

Heirloom, Ancient, Heritage, and Landrace Grains: Are They All the Same?

An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.

A Tunisian Family’s Love Affair With Bread

Tharwa Boulifi explores her family’s affection with bread, through their Tunisian roots and traditions.

From Earth to Hearth: The Art of Connections

Learnings from the second day of A Taste for Grain event.

How to make bread in a way that fits your lifestyle? Reflections from A Taste for Grain 2018 - Montréal (part 1)

How to make bread that fits with your lifestyle?

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.

BREAD Magazine Motto

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.

Join our mailing list to receive weekly collections of interesting stuff from the world of bread making.

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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.

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