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The flowers of Flour. Read more read more →

commented on 4 years ago
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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 6 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 6 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
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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 3 years ago
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It may surprise you that sourdough bread is not a trendy product invented by ‘foodies’. It is the way bread has always been made, and if anything, mode... read more →

commented on 4 years ago
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The first criteria in judging sourdough breads is that they must display authenticity. Because there are no legal or even trade agreed standards, yet it is... read more →

commented on 3 years ago

Artisan what?

by JohnD
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Simply “google” the word “Artisan, and it will be revealed that the term is an anachronism…that is, it applies to skilled workers before the Indust... read more →

updated 6 years ago
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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 6 years ago