Blogs

aber Mamma mein Brot ist schimmelig(Teaching myself how to make German bread)

Ahhh Willkommen zurück Been toying with becoming a better baker, promised myself to think things through when I bake. Approach each new or...Read more

More Honey! Less Vinegar!

Three weeks ago I stumbled across a new initiative from the conventional baking industry, The Australian Artisan Baking Cup. At that time I...Read more

Ciabatta

This weekend I have tried another version of the a l’ancienne formula to make Ciabatta. Starter - as before Dough 200g starter 425g water...Read more

A new formula and a new schedule

have been playing around with two different things - Peter Reinhart’s pain a l’ancienne, and some of the techniques discussed in the Jim...Read more

No pain no gain!

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...Read more

Beginners' blog - sourdough timetables

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...Read more

6 comments

Beginners' blog - Slash and burn (hopefully not)

Welcome to SourDom's beginners blog, the tutorials are: How to make your own starter . How to use short kneads to handle moist doughs and...Read more

13 comments

Bread blah!

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...Read more

2 comments

Deciders!

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...Read more

1 comment

A quick note from ICTF 2006 Sydney

The team from Brasserie were there. Chris, from Fuel Bakery , and myself walked around and basically just bumped into people. Artisan...Read more

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