Ancient grains — they’re the greatest thing since sliced bread. Some chefs say that sourdough, the carbohydrate star of the COVID lockdown for people who baked bread at home, is no longer in. Also on ...

Sunshine glistened off Neshaminy Creek as water flowed over a low-head dam near Castle Valley Mill. Inside, the sound of a bucket elevator competed with the hum of a seed cleaner called “The Clipper” ...

Now that we’ve got a new flour mill in town — Grist & Toll in Pasadena — aspiring bread bakers and those who love them will want to invest in this third tome from Tartine master baker Chad Robertson, ...

In every one of my cookbooks there's one recipe I never share; how to make bread because my bread making history is pitiful. It's not that I don't like bread. Hardly. I love it; perhaps, too much.

ELK RIVER, MINN. — Consumers are becoming aware of some — but not all — ancient grains. Grain blends could be a way to popularize the lesser-known ancient grains. Proprietary research from ...

KANSAS CITY — More consumers are eating breakfast at home as COVID-19 has more and more people working at home. Companies looking to differentiate their breakfast products may explore ancient grains ...

A new challenger in the Big Apple’s neverending pizza wars is not only making its own pies, breads and pastas — but also grinding up artisanal, “ancient” grains to make the flour that goes into them, ...