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10
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The value of high protein (strong) wheat flour in final bread dough is common knowledge amongst bakers. However what qualities does a strong flour add to a... read more →

updated 4 years ago
9
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In the last few days there was a question in one of the posts about the timing of using a leaven. (I can't find the exact poster - this forum has got too b... read more →

updated 4 years ago
9
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Hi All, I was wondering if granite slabs can be used as baking stone? I got a slab which is about an inch thick that's unpolished on one side. Can I use th... read more →

updated 4 years ago
4
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To lame or not to lame?.or just plainly lame? In relation to the post by Bill ( it just came to my mind about past experience with the dough blades )about ... read more →

updated 4 years ago
46
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Myths in naturally fermented bread? This subject has been interesting topic to discuss as many bakers use this kind of ?gimmickry ? to improve their pro... read more →

updated 4 years ago

Australian Culture

by Graham
4
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Hi chembake and potential specimen providers. Sourdough.com.au is interested in gathering samples of leaven from sourdough bakeries Australia wide. The con... read more →

updated 4 years ago
12
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Hi,I've been making sourdough using a drier style starter and following Richard Bertinet's french style method, which involves creating a wet dough and kne... read more →

updated 4 years ago
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In 1990 my partner and I met an old baker who advised us on the care and use of our Scotch Oven at C... read more →

updated 4 years ago
10
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Is human saliva capable of influencing the microbiology of San Francisco Sourdough? Could someone with experience in microbiology assist with summarising t... read more →

commented on 4 years ago
1
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Hi, Can anybody recommend websites or books on artisan baking.  I'm an australian apprentice entering a competition and need to write a paper on artis... read more →

commented on 5 years ago
9
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[b]Please select the option you most agree with.[/b] Make a comment (eg suggest another term) by posting a reply below. [b]NOTE:[/b] You must be a register... read more →

commented on 5 years ago
0
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Occasionally I come across this site when I am researching a food topic, it has some great stuff and offers loads of material and sources for historical re... read more →

updated 5 years ago
10
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I was fortunate enough to save a little known book from that necessary activity that is embarked upon with the best of intentions which sometimes yield gra... read more →

updated 5 years ago

article

by Panevino
1
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Some might fnd this interesting.  I really like the comparison between cheese making and bread making.http://www.nytimes.com/2008/09/10/dining/10wheat... read more →

commented on 5 years ago

Flour Additives

by Graham
15
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This discussion looks at issues surounding flour additives added to flour before the baker receives it. read more →

commented on 5 years ago

Fake Sourdough

by Graham
0
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- Full size image available by clicking on image in galleryRead more read more →

updated 5 years ago