Issue #22 by BREAD Magazine

Issue #22

HERITAGE, LANDRACE, ANCIENT AND HEIRLOOM GRAINS

BREAD Magazine issue #22 - Heritage, landrace, ancient and heirloom grains

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.

In this issue
  • 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

What's included?

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Contents

bread-magazine-issue-22.pdf
27.6 MB