A call to empower ourselves and to connect with each other—through bread and baking.
In this article, master baker Jeffrey Hamelman asks a big question: why do we label ourselves artisans?
An issue about the diversity of bread at all levels. From soil to the hearth, grain to flour, and the diversity of people and experiences that shape the world of bread-making.
Become a consistent baker with the Sourdough Breadmaking Class and Bread Magazine issues!
Offer ends on June 21, 2021, 11:30 pm EDT