About
My name is Sebastien and I'm an artisan baker from Strasbourg, France, working in Brisbane, Australia. I work using long fermentation...Read more
Updated/Corrected Hello from Brazil! I don't think there is another brazilian (or portuguese speacher) here. I don't have much...
Hi peoples, I've been steadily getting better at this sourdough lark and recently produced quite a nice loaf (apologies for the...
http://www.theage.com.au/entertainment/restaurants-and-bars/sting-in-the...
Hi, I am a retired ex-patriot Brit, now living on the Costa Blanca, Spain. Since retirement I obviously have a little more time on my hands...Read more
I am just amazed by the ordinary Hungarian flour. I am traveling these days, and i took some starter with me (in the airplane :P ). I...Read more
I've just bought some malted flour (farina maltata - it) from a bakery. On the bag, it says that i should add 1% malted flour to...
I've found a local flour, although I've yet to try it in this heat. It's Bluebird flour, produced in Cortez, Colorado and cutely...
I'm finding it hard to get interesting flours in Northern Ireland... I can get Dove's Farm flour from the supermarket which is a...
For nearly a year, I roughed it through my sourdough experience with really cheap flour. How much difference could it make, I...
