The Grain Journal

What sprouting actually does to a grain
Soaking and germinating grain before milling is slower and more expensive than grinding it dry. A plain explanation of what changes, and what does not. Read more...
Why our pasta breaks in the pot
Some of it will come apart while it cooks, and the carrot pasta loses its colour. Here is the reason, and why we are not going to engineer it away. Read more...
How to store flour, rava and millet pasta in an Indian kitchen
Sprouted flour behaves differently from the atta in your dabba. A practical guide to keeping it fresh through a humid year. Read more...
Ragi, jowar or foxtail: which millet should you start with?
Nine grains is a lot to take in at once. Here is the short version of which one to buy first, depending on what you actually cook. Read more...