Blogs

prune, apricot and beer rye loaf

I have been baking loaves in the style of the Bochenkowo Bread at Home site. This dried fruit and beer combination works well and has an...Read more

Maaaagniiiificeeeent!

Nothing particularly adventurous, but I decided to revisit The Earl Grey Tea and Apricot Fruit Loaf. Just a hankering for a change from the...Read more

Stockholm Sourdough 2.0

As those who have been reading my blog here with any sort of regularity will know, I've been happily cultivating a sourdough starter and...Read more

Amed Sea Salt - The search for Flour, Salt and Water.

Flour Salt and Water are all that we need to make great bread. So I am on the search for the best flour/salt/water for a new baking...Read more

First time miche

I am really pleased with this first attempt at a miche. Mostly white flour (425g) with 25g of rye, wholemeal and buckwheat flour added. The...Read more

First time miche

I am really pleased with this first attempt at a miche. Mostly white flour (425g) with 25g of rye, wholemeal and buckwheat flour added. The...Read more

Companion Bakery Tasmania - how we make sourdough

I thought this might be a good time to talk a bit about how we make sourdough at Companion Bakery. Partly because after 2 years I am...Read more