Blogs

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When i started making sourdough bread,it was with the spirit to rerinstate a lost art,which was also beneficial to consumers,because modern bread causes pa... read more →

commented on 2 years ago

Satans spawn

by Jeremy
3
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Ever, or should I say never try to make bad bread! Sometimes that can't be helped, one of my conclusions is that the better half thinks my baking bread is ... read more →

commented on 6 years ago

The starter is back

by Loafing Loges
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Well it ain't rocket science is it. Considering that the use of sourdough goes back before Methusalahs buck billy goat it is surprising that so many people... read more →

posted 6 years ago

My first ever sourdough.

by Loafing Loges
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I've done it. I've finally done it. After years of contemplation I have created a sourdough using the starter found on this website. I am very happy with t... read more →

commented on 6 years ago
10
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The flowers of Flour. Read more read more →

commented on 4 years ago
4
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ABA Product Standards In 2007, Artisan Baker Association introduced a way of identifying artisan bakeries based on a survey filled in by the bakers. High ... read more →

updated 5 years ago

Hello

by buttons
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Hello I just came across this site!  So far it looks great!   JB read more →

commented on 6 years ago
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There is a global movement which is all about a return to authentic food. It’s not trendy, and is basically driven by a desire to eat food that is both g... read more →

updated 5 years ago
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It’s a great fashion, and I really like the look of massively irregular wildly holey bread. Its an extravagant swagger, the “wild yeasts’, being wild... read more →

updated 6 years ago
5
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The first criteria of good bread is the simplest…it must be digestible . And its on this stumbling block that most bread falls. For a variety of reasons,... read more →

commented on 2 years ago