Blogs

Share some pictures about my Sourdough starter

Helloagain, here some pictures about my starter, using the Peter Bertinet recipe. also my first tried of French Baguette maked with...Read more

2 comments

MASA FERMENTADA

Esta masa se lleva a cabo en varias etapas, cada una de las etapas genera una nueva masa a partir de la mezcla harina + agua a la que se le...Read more

2 comments

"Local Breads" - Pierre Nury's Rustic Light Rye

For a French bread, this one is very like an Italian loaf! The first couple of times I made it, I wanted to shape and slash it, but it will...Read more

3 comments

Introduction and a sourdough

Hi everyone. My name is Matt. I am a qualified baker from Adelaide. My interest in Sourdough and other artisan baking began last year and...Read more

4 comments

Melbourne bread

Melbourne bread……….John Downes My rediscovery of Melbournes bread baking past was a type of archaeology really, which happens to be my...Read more

5 comments

PROPIEDADES DE LA HARINA DE TRIGO

Amasada con agua la harina de trigo tiene la propiedad de formar una masa flexible y estanca, que tiene la capacidad de retener los gases...Read more

Testing the system

Just as a bit of background, we have recently had a complete makeover in the kitchen with all new appliances and as well as rediscovering...Read more

Hello From Mexico, I wish to share some of my work here

Hello to all, my name is Carlos Acatitla, i´m from México City and it ´s my first post here; i´m Chemical Enginner but since 8 years ago i...Read more

2 comments

What a batarde!

By now, I had the feeling that I wanted to try something different. So what better, I thought than to try a differeent type of loaf as well...Read more

1 comment

Shortcuts seem to work

I've been away for the weekend, but made a loaf to take with me. Quite a buzz to sit around the table at lunch with friends and see it...Read more

3 comments

Pages