This issue explores milling: the craft, what you need to know about it, and its place in the bigger picture of building sustainable grain economies.
In this issue
- Wales: A Journey into the United Kingdom and the Real Bread Campaign
- A Few Baking Days with Anita Šumer
- An interview with Beesham Soogrim, a traveling sourdough missionary and vegetarian school chef.
- Milling: What is fresh and local bread? Introduction to the issue’s feature on milling.
- The Flour Ambassador Pledge: Writer and flour activist Amy Halloran urges you to become a Flour Ambassador, for your own good and that of many others.
- Elmore Mountain Bread: During a two-day stay at Elmore Mountain Bread (Vermont, United States), François Thibeault experienced Andrew Heyn and Blair Marvin’s milling and baking lifestyle.
- Testing the Mockmill with Andrew Heyn at Elmore Mountain Bread
- Milling in South Australia: Tia Ingle meets two bakers in South Australia to discuss the ins and out of flour.
- Amber Lambke co-founded Maine Grains to reconnect bakers with millers, and millers with farmers—and to drive a new regional grain economy.
- A Baking Day with Yael Levi
- Digging Into Sourdough Culture with Ian Lowe
- Stanley Ginsberg. The Rye Baker: Classic Breads from Europe and America