About
I tried to find a recipe for sour dough pretzels on here, but could not come up with anything. I would like to make some for home. I will...Read more
I am a prejudice Italian baker, and I decided to change my life like Australia very beautiful and I think that we live better here than in...Read more
With Easter approaching we are in hot cross mode on weekends right now.Read more
These are the croissants in the folding stage. 3.7 kg piece of dough, with 920 grams of butter. Makes 88 croissants Finished productRead more
When i started making sourdough bread,it was with the spirit to rerinstate a lost art,which was also beneficial to consumers,because modern...Read more
Ever, or should I say never try to make bad bread! Sometimes that can't be helped, one of my conclusions is that the better half thinks my...Read more
Well it ain't rocket science is it. Considering that the use of sourdough goes back before Methusalahs buck billy goat it is surprising...Read more
I've done it. I've finally done it. After years of contemplation I have created a sourdough using the starter found on this website. I am...Read more
The flowers of Flour. In a way im lucky, because ive not been involved with serious commercial baking for a while, and so have the...Read more
ABA Product Standards In 2007, Artisan Baker Association introduced a way of identifying artisan bakeries based on a survey filled in by...Read more
