About
Hello and Happy ANZAC Day, My name is Catharina (pronounced Cat-tree-na) and I am an Australian (originally from Perth) currently located...Read more
I got a 10-Kg bag of Laucke wholemeal flour. I think it's 100% extraction. I had another go at making a miche-style loaf. The final dough...Read more
I can't seem to get on the forum... What happened? Blog still seems to work, but no forum!Read more
Hope Farm Bakery started from a request for some sourdough bread at a small farmers market in Drouin some 4 years ago. Initially this was...Read more
My rye culture sat in the fridge for 3 weeks. There was no rye flour in Alice Springs to enable me to refresh. Finally found some at the...Read more
I based my recipe on Jeffrey Hamelman's Miche Pointe-à-Callière from his book "Bread: A Baker's book of techniques and recipes" - Wiley...Read more
Have just started using spelt flour, after reading waay too much about. The results are amazing, with the flavour different to anything i'...Read more
just spent a brilliant day off playing around with some ratios and methods, and had to put pics up. made a 30% wholemeal rye, which came...Read more
As you know, I have been using poolish in my sourdoughs. It has been done longer than I have worked there. Just something I was told to do...Read more
John et al, I'm gutted, I feel like I've been kicked in the teeth and I hurt. I'm really very offended and have spent many hours awake when...Read more
