Blogs

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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 3 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 2 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
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Artisan baking in Australia is difficult to define as an industry. For starters, it has been hard to put your finger on exactly what artisan baking is. One... read more →

updated 6 years ago

Blog Me

by Croc
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First blog entry ever :) read more →

updated 6 years ago
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Ahhh Willkommen zurückRead more read more →

posted 7 years ago
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Three weeks ago I stumbled across a new initiative from the conventional baking industry, The Australian Artisan Baking Cup. At that time I was quite shock... read more →

posted 7 years ago

Ciabatta

by SourDom
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This weekend I have tried another version of the a l’ancienne formula to make Ciabatta. Starter - as before Dough 200g starter 425g water 340g white flo... read more →

posted 7 years ago
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have been playing around with two different things - Peter Reinhart’s pain a l’ancienne, and some of the techniques discussed in the Jim Lahey recipe i... read more →

posted 7 years ago