Everybody hates wheat now. It’s maligned as a cause of several health problems. We’re told it makes us fat. It’s bad for your gut. It slows your mental processing down. The list goes on, much of it ...

You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all ...

Whole grain and whole wheat bread sound pretty similar, but are they the same, and what sort of nutritional differences may ...

Flour is the fundamental building block of baking, yet the sheer variety available can be overwhelming. From the all-purpose staple to specialized grains, each type of flour offers unique properties ...

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After testing thousands of varieties and a decade of trials, a new variety of winter wheat is on its way. Next season, in ...

In celebration of Whole Grains Month, I want to share two of my favorite grains, einkorn and emmer. If you’re drawing a blank, maybe the term farro rings a bell. If you were in Italy, farro would, ...

Wheat is a grain that has been used for brewing for many years. In fact, we know the ancient Egyptians brewed with wheat and there’s a hieroglyphic to prove it. Let’s take a quick look at some of the ...