True innovation–found in an old tool bag. The Bread Bike builds community.
The industrial food economy took from us things vital to our health, and flavors and textures important to our pleasures. Much was lost. But building [...]
“These California Grain Geeks Want to Boost Your Immune System With True Whole Wheat” – Mark Bittman & Melissa McCart, Heated
But that’s not necessarily what’s on your local supermarket shelf Mark Bittman & Melissa McCart, Heated Aug 24, 2020 · 10 min read Originally published [...]
“Op-ed: Will the Real ‘Whole Grain’ Please Stand Up?” – Bob Klein, Civil Eats
A recent test determined that many products labeled '100 percent whole grain' don't contain anywhere near that amount. Bob shares what we've learned on Civil [...]
Storage and Baking Instructions for our Identity Preserved Hearth Bread
Our Identity Preserved Hearth Bread is 100% whole grain and made from a blend of WB9229 (hard red) and Patwin (hard white) whole grain flours. [...]
How to Store our Whole Grain Flours
All of Community Grains' flours are milled 100% whole-grain. This means that our flours contain the entire wheat kernel, including the endosperm, bran, and germ. [...]
Read the Whole Grain Study
Check out the full published article in the Journal of Food Science. Click here. [...]
Background and Disclosures
To more fully understand the differences among industrially produced “whole wheat” products and those produced on a smaller scale using different milling technologies—and what [...]
The Whole Story
This study investigates whether current systems of whole wheat production and labeling meet consumer expectations for “whole wheat”: a reasonable belief that 100% or certainly [...]
Who Needs An Oscar When You’ve Got Good Food?
One of our favorite food events - the Good Food Awards - came and went in mid-January, and the cat is finally out of the [...]
