Simo Larmo believes that the best bread begins with a healthy soil — and a great grain.
Wolfgang Mock invites you to be a part of an “escape” from using only refined flours for bread, pastries, pizza, and pasta to exploring the wide world of grains that is opening in front of us.
Wolfgang Mock believes that putting whole grains in the hands of the consumer is the beginning of a transformation that will fix our broken food system.
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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.