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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
Is human saliva capable of influencing the microbiology of San Francisco Sourdough?
Could someone with experience in microbiology assist with summarising t... read more →
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 →
[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 →
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 →
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 →
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 →
This discussion looks at issues surounding flour additives added to flour before the baker receives it. read more →
- Full size image available by clicking on image in galleryRead more read more →
Or Sign up with us.
by Graham, Maedi & You!
108 people online - 25,003 posts and counting!
© 2014 Artisan Baker