Blogs

Visit to Callington Mill and Companion Bakery

I had to go to Hobart on business on Tuesday so I took the opportunity to take an extra day down there to have a look around. On Wednesday...Read more

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loaf #19

Recipe Water : 325g Laucke organic unbleached bread making flour: 385g Powlett Hill Bio-Dynamic stoneground rye flour: 15g Powlett Hill Bio...Read more

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"Local Breads" - Soulful German Farmhouse Rye

This Roggen-bauenbrot doesn't have much wheat flour in it so was sticky and difficult to work with - I definitely recommend using a stand...Read more

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Hotdog buns

Where's the recipe? Or can I adapt dinner rolls ?....but there's no method? I make sourdough beetroot grain bread with the pulp left from...Read more

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Loaf #13

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g The same recipe as the last. By the...Read more

Loaf #12

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g A repeat on the #11 recipe with all...Read more

Loaf #11

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g A repeat on the #10 recipe with all...Read more

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Loaf #10

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g Flours & water mixed then rested...Read more

That's my packed lunches sorted for the next week then

Hi Folks, this is my first post so it'll probably turn out all wonky I'm not a precise baker, I used measure everything out to be but I...Read more

Loaf #9

I used the same white/rye recipe that I’ve used for the last couple. I really like the taste and it’s been an easy dough to work with. This...Read more

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