An interview with Norwegian sourdough baker and bread-making book author Martin Fjeld from Ille Brød.
An interview with Beesham Soogrim, a traveling sourdough missionary and vegetarian school chef.
Tia Ingle meets two bakers in South Australia to discuss the ins and out of flour.
Interview with Apollonia Poilâne, CEO of Maison Poilâne, one of the largest artisanal bakeries in France — well known for its dedication to the craft and tradition of bread making, and a continued focus on innovation.
What is gluten sensitivity, where did it come from, why does it seem to be everywhere today, and what we can do about it?
In this interview, Amy Halloran shares her thoughts on why wheat still matters, and how she believes that storytelling is a powerful tool for meaningful change.
Chris Young, coordinator of the Real Bread Campaign tells us why bread matters — and what we can do about it.
An interview with Phil Agnew, passionate home baker and bread blogger from Australia.
In a small bakery in his backyard on Whidbey Island, Larry Lowary keeps baking bread — even though he retired once already.
Richard Bertinet talks about baking, ancient techniques, and turning a passion for bread into a career.
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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.