Now that I've started selling buns (it's only to a handful of regular must-have-TP's bread-friends), I thought I'd post the weight of the buns with the ... read more →
Hi fellow bakers...
Just wondering if you bakers out there prefer to have your breads with a nice open crumb structure (i.e...big airy holes..like that of ... read more →
Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home and professional bakers. Th... read more →
I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide).
They served some bread with the meal i... read more →
Just this afternoon my wife brought home a 900g Casalinga loaf from Morpeth Sourdough. This is not only the first commercial sourdough I've tried but also ... read more →
I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered information and 30 years of ... read more →
now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract helps) but really it would... read more →
This view of grain health and science was provided by A Wilcox in late 1990.
The original notice can be viewed at:
http://www.sourdough.com.au/ga... read more →
Not sure if this message should go here, but I just wanted to say that your website looks
great!! Say...when you visit bakeries in Melbourne ne... read more →
The word sourdough doesn't mean much these days, a bit like the word natural. Obviously I'm talking commercially here, if you make sourdough at home you do... read more →
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