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?
Do you want to give voice to your unspoken credo through bringing your passion for bread to life?
Nine ideas to make Sourdough September your favorite month of the year, while spreading the joy of sourdough baking and great bread.
A selection of bread books from the past that you can download for free from Google Play and get a peek into bread history.
Continuing on our theme of listing great bread making resources, here are some of our favorite web sites and blogs about bread making.
A collection of some of the most inspiring bread making videos I have watched in the past few months. Great bakers, great bread, great moments. Enjoy!
Baking bread with children takes a lot of time and risks getting to your nerves, but more often than not is totally worth the effort. Here’s why.
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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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.