Andrew Heyn—professional craft miller and baker, and stone mills builder—tries out the Mockmill and reports.
Barbara Caracciolo discusses with Ian Lowe—Apiece Bakery—about bacteria and yeast fermentation in sourdough culture. Are you ready to put into question what you think you know?
Home milling is a good way to make sure your flour is fresh and you know what goes into it. It’s also a fun way to feed your curiosity.
An easy recipe for a healthy and tasty sourdough pita bread made with freshly milled emmer flour.
At new year, everyone is making resolutions. Here are 15 ideas for bread lovers to adopt for the coming year.
The photo above, which you’ll also find on our latest issue’s cover, shows one of my favorite moments from this summer so far.
In a recent book, Peter Reinhart presents the idea of using flour made of sprouted wheat in bread making. We took the idea to the test and baked some bread.
Don’t let your kitchen shelves become filled with bags of old flour! Instead, use these ideas (and the recipe) to turn them into a delicious bread adventure.
The process of bread making explained in 14 simple steps and their variations. Every step also includes a “how-to” section explaining the idea and some tips.
A list with eleven of the most important bread making tools you need to learn to bake beautiful and delicious artisan bread to be proud of.
Bread doesn’t have to be all about bread flour. Here’s a collection of some of the more exotic flour types to experiment with.
Baker’s percentage explained through an easy to follow infographics and an interactive formula. This time, you will learn it for sure!