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I went to a French bread making course a couple of weeks ago. It was held at Boulangerie l’epi on St Michaels Ave in Ellerslie. Thierry the...Read more
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1 hour Autolyse, 85% water, 0.5% yeastRead more
Recently there was a TV program in Australia which aired the issue of whether some commercial sourdough breads were actually sourdough. As...Read more
So next up in "Local Breads" is The Ganachaud Flute. Another yeasted bread, but this one starts off with making a poolish before kicking...Read more
I usually always make the same breads over and over again - not of course that there’s anything wrong with that. I’ve just made about 10...Read more
I'm new to this website and decided to join today and post some photos of my first attempt at sourdough bread. Actually, it's not...Read more
The ancient flour…….. Oxford, England…2010 It was with great expectations that we visited John Letts` plots of ancient cereals he grows at...Read more
Baking in the UK…..John Downes. I could easily sum up my experience baking in the UK. When I returned, I found it easier to buy excellent...Read more