Blogs

Too excited for words

I have only been with SC for the past few weeks but have sure learned alot. A few weeks ago I got 2 different starters online- one from...Read more

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Introduction and my first sourdough.

Greetings one and all! My name is Josh and even though I've been a member of this community for a little while this is my first time...Read more

Food Revolution

It is remarkable how dependent regional Australia has become upon our capital cities for fresh food. As a child in the 80s, the local...Read more

Paugh! too much oat flour!

I made an oat flour loaf recently that was horrible for many reasons. It was heavy, although not quite a brick. It failed to achieve a nice...Read more

2 comments

My new favourite pain au levain - back to basics!

Normal 0 Shiao-Ping’s recent post, Home Bread , in which she signalled a return to simplicity in her bread baking, has given me the shove I...Read more

6 comments

Shhhh! Not Sourdough, Yet, Pita

While roasting an eggplant for a nice baba ganouj, I decided to try my hand at homemade pita bread to eat with it. My starter being in the...Read more

5 comments

Negligence Resulting in Mold

An errant mealiemoth got into a batch of starter and probably died a fairly painless death, considering the fermentation. So, I discarded...Read more

The Rise of Real Bread Conference - by Tom Herbert (Hobbs House Bakery-UK)

If even one, tiny, undeclared enzyme in your body is interested in the future of bread and baking, then your internal buzzer will be going...Read more

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It all started as a humble 17 year old just out of school.

East Sydney Bread Making Technical and further Education to Product Development Baker Montana Bakery. 1992 -2010 I am writing this today to...Read more

4 comments

Making bread the old fashioned way

Hi all, Does anybody around here make their bread the old fashioned way? I mean, without store bought yeast? I'm now retired, as of January...Read more

8 comments

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