James MacGuire: Honoring the legacy of the French bread-making traditions
Capitaine Levain: Advocating for sourdough baking and heritage-grain farming
Richard Roberts: Saving and restoring rare and ancient seeds to make bread
Annika Michelson: Why we need landrace cereal
Nikolay Apanasov: A Russian baker’s quest for organic grain
Brian Lance: Reviving a baking heritage at the Asheville Bread Festival
Barbara E. Caracciolo: Digging into sourdough culture with Ian Lowe
An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.
Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.
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.
Simo Larmo believes that the best bread begins with a healthy soil — and a great grain.