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.

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“We have to look at the whole complex chain of processes, down from the soil to the work of the farmer, to the work of the miller and that of the baker.” — Richard Roberts

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

…and more.

Related Articles

Bread Magazine - Heirloom, Ancient, Heritage, and Landrace Grains

Heirloom, Ancient, Heritage, and Landrace Grains: Are They All the Same?

An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.

The biological species of ancient and modern wheats

The Biological Species of Ancient and Modern Wheats

Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.

A Message from Wolfgang Mock

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.

A Message From Simo Larmo

Simo Larmo believes that the best bread begins with a healthy soil — and a great grain.