Graham's blog
I am currently having a go at pumpernickel. Inspired by this documentation.Read more read more →
updated 32 weeks ago
First UseNew bannetons are ‘green’. That is they are not ready for use until they have b... read more →
commented on 34 weeks ago
I thought this might be a good time to talk a bit about how we make sourdough at Companion Bakery. P... read more →
commented on 7 weeks ago
Maedi and I and family have been establishing an artisan baking centre in Tasmania, Australia. The c... read more →
commented on 1 year ago
Companion Bakery is finally producing bread. We've baked 4 times for the weekly farmer's market in H... read more →
updated 3 years ago
Happy New Year!Amazing festive season baking BTW. Read more read more →
updated 4 years ago
21 July 2008 French Baker Read more read more →
commented on 4 years ago
Australian bread can be labeled 'sourdough' even if it is not 100% sourdough. Kingsley Sullivan from New Norcia Bakeries (Western Australia) is fed up with... read more →
updated 4 years ago
Mark believes that roller milling can produce healthier flour than
stone milling. In this film he provides a summary of his argument.
Laucke flours are pop... read more →
updated 5 years ago
