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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

No pain no gain!

by Jeremy
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Been thinking lately about my craft, that being cooking and the other love baking! Seems I am stuck in the former because I do also love it? Confused?Read ... read more →

posted 8 years ago
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One of the things that puts people off baking at home is the amount of time that it seems to take. Everyone loves the smell of freshly baked bread, and the... read more →

commented on 4 years ago
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Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

commented on 40 weeks ago

Bread blah!

by Jeremy
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Already back at work and well I wanna scream! My employees are well....boring and they are bored, existing for there checks and passing the time chattering... read more →

updated 6 years ago

Deciders!

by Jeremy
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Been to the otherside, Europa. Loved every minute too, not gonna say too much, may step on my own tongue or somthin!? (spell check!)Had this epiphany, read... read more →

updated 6 years ago
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The team from Brasserie were there.Read more read more →

posted 8 years ago