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Hello I just came across this site! So far it looks great! JBRead more
There is a global movement which is all about a return to authentic food. It’s not trendy, and is basically driven by a desire to eat food...Read more
It’s a great fashion, and I really like the look of massively irregular wildly holey bread. Its an extravagant swagger, the “wild yeasts’,...Read more
The first criteria of good bread is the simplest…it must be digestible . And its on this stumbling block that most bread falls. For a...Read more
It may surprise you that sourdough bread is not a trendy product invented by ‘foodies’. It is the way bread has always been made, and if...Read more
The first criteria in judging sourdough breads is that they must display authenticity. Because there are no legal or even trade agreed...Read more
Simply “google” the word “Artisan, and it will be revealed that the term is an anachronism…that is, it applies to skilled workers before...Read more
Mark believes that roller milling can produce healthier flour than stone milling. In this film he provides a summary of his argument...Read more
Artisan baking in Australia is difficult to define as an industry. For starters, it has been hard to put your finger on exactly what...Read more
First blog entry ever :)Read more
