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  1. Wheat, Barley & Rye Sourdough

    ... 20 >years experience in the culinary field and as a home baker who also >did work in some bread bakeries doing stages here and there! ... nearly professional, it does not only look good to other people but the will praise you for the level of skill you exerted on such item, ...

    Matt - 2015-08-26 20:35 - 37 comments

  2. Ascorbic acid

    ... by a user is actually a type of ignorance, as this sort of baker clearly doesn’t care about their product enough to understand the ... essential natural foods as "hippy food"...just means that people have become dupes of the industrial food complex...sort of a victory ...

    JohnD - 2011-08-05 19:02 - 156 comments

  3. myths and reality in naturally fermented bread

    ... salt, water, and leaven and occasionally bakers yeast. Many people believe certain ingredients are needed to produce better quality bread; ... degree of dough development is the same. For example a baker mix a dough in the spiral mixer and another baker in the fork type/french ...

    chembake - 2009-12-06 22:01 - 46 comments

  4. Sourdough experiment #4 250606 To knead or not to knead

    ... made following the instructions (using a 10min knead) of the people who sold me the starter.   Even when I'm making yeasted bread I ... necessarily translate down intact to the home or artisan baker.   So my theory is this: the main value in kneading is to ...

    SourDom - 2009-11-12 20:32 - 7 comments

  5. Farewell Alan Scott

    ... Alan Scott, Dan Lepard and John Downes at the Artisan Baker Association Gathering 2007 in Melbourne ... flower power days. Alan always welcomed guests and so many people passed through his house and shared the passion for living and baking ...

    Maedi - 2009-11-13 01:30 - 8 comments

  6. Real Bread Campaign

    ... everyone else is alowed to voice theirs. I am in favour of people wanting to make things better. By better, I mean bringing it back to ... what I should be able to accomplish without it as a skilled baker.  Do my customers know we use AA? It's posted for everyone to see. Do ...

    Stefen Tradtion... - 2011-08-23 14:07 - 40 comments

  7. Long fermentation in refrigeration

    ... it seems the bacteria breaks down the glluten so that people with Celiacs as well as people with gluten sensitivities do quite well. ... Dyer Baker 2010 March 16 So glad to ...

    STELIOS - 2010-03-15 03:46 - 23 comments

  8. Buying lousy bread... (a rant)

    ... my husband - who took pleasyre in imagining the fate of this baker had he sold his so-called ciabatta in Italy - but that was it. We ate ... So we thought. And we always had supermarkets. Most people bought bread in the baker’s shop, not the cheap one with the 100 ...

    nina - 2007-11-11 23:13 - 8 comments

  9. Better? Bread flour, smells like old veggies

    ... to the families, surviving victims, and any other people affected by the terrible events in London. It's a shame the world has ... I'm crashing a private conversation here. I'm a home baker, and although I've been making yeasted breads for lots of years, I've ...

    SourGeek - 2007-07-11 16:03 - 16 comments

  10. I need a pep talk

    ... Will I ever get out of my 'homemaker' box and be a real baker? Category:  General Baking ... things I bake which are not available in bakeries here, and people have been writing to me to sell these. I shall come here from time to ...

    TeckPoh - 2007-04-03 20:29 - 35 comments

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