Baking with Whole Grains:
(and Saving the World)
I came to the work of breadmaking with a marked predisposition to favor whole grains and whole grain flours. We had just come through the 1960s. I won’t re-hash the story of those times since the phrases about “a time of change” seem overdone. Maybe you had to be there. Let’s just say that by the early ’70s, although some dust had begun to settle on that period of cultural turnover, many of the issues were very much alive and developing.
Read more in the attached article by Chuck Conway
Member, Bread Baker's Guild of America
Owner, O Bread Bakery.
- May 20, 2016O Bread Bakery in Shelburne among the first of its kind
- Jan 20, 2014O Bread Bakery featured in Healthy Living Market & Cafe's blog
- Jan 17, 2014Vermont chefs & food writers pick their 5 essential foods
- May 10, 2013O Bread Featured in "Bread Lines", a Bread Baker's Guild of America Winter 2013 Publication