In an era where gluten is considered a dirty word, Vogue highlights three female bakers using traditional bread baking techniques, fermented ingredients and heritage recipes for a “modern baking renaissance.”

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“The main problem with bread is the flour itself” – Los Angeles Times piece on the importance of the fermentation process in bread baking. Most of today’s flour products are made with cosmetic gluten which is not healthy and eliminates the fermentation of natural proteins.

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