In this episode of In the Kitchen with Matt, I will show you how to make whole wheat bread. This recipe for homemade whole ...

In this episode of In The Kitchen With Matt, I will show you how to make sourdough from scratch. This in-depth step-by-step ...

I answer a lot of baking questions that come in from our readers. One of the more frequent topics involves whether recipes can be adapted to use all or some whole grains. Often, the answer is yes, to ...

In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. Baking ...

I’m intrigued by the white whole-wheat flour thing. Why is it so desirable, and what do I need to know about it? This is a question we received in our live weekly chat, where we help you level up your ...

Wheat flours are the building blocks we use to make our favorite breads, pastries, and other baked goods, but the array of available flours can get overwhelming. We’re lucky to live in a time of so ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Whether you’re a brand-new baker or a seasoned bread pro, baking with stone-ground flour made from local ...

Mr. Bittman is a co-author of “Bittman Bread: No-Knead Whole Grain Baking for Every Day.” America is no longer a Wonder Bread nation. Gone are the days when bleached, sliced and plastic-wrapped bread ...

Winter is my bread season. Not in terms of eating—please, that’s a year-round practice—but in terms of baking. While I love a crusty, seeded batard or tomato stained focaccia, I find eating a soft ...

"High-extraction flour has made breadmaking more meaningful to me—not just technically, but also emotionally and ...