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<p>Advanced techniques and professional discussion</p>

Making sourdough starter

I am attempting to make my own sour dough starter with a recipe I took out of the KA cookbook. I proofed my yeast to make sure it...

2 comments
Some of Blackberry Bakery's breads

Blackberry Bakery

I thought I would just give a plug for a local bakery which has recently changed to real bread making. They produce all hand-...

1 comment

Ciabatta in Trinidad & Tobago

Ciabatta has finally become a popular bread in Trinidad ( a small island in the caribbean) . We have a family owned business...

Teff Injera (sour flat bread)

I'm working on a project to produce and distribute 100% pure teff injera (the flat bread in Ethiopian cuisine) in the San...

6 comments

Cliffside Bakery

I would like to learn more about this Cliffside Bakery in Toronto Ontario. The link to their website doesn't work, and other...

2 comments
Not every batch was consistent. overproof from overnight raising happens.

Bread Stamps

I have just started finding out about bread stamps. Does anyone out there know about this way of marking loaves? The most...

8 comments

Sourdough Transformation

Hi everyone, I would love to set up a bakery and bake sourdough bread.How do i convert my year old starter into a batch starter...

7 comments

Croissant questions

http://www.youtube.com/watch?v=hhpxkGB1OyY Watch this guys recipe 100% flour 50% water(!!!!!) 7.5% sugar 2% salt 5% fresh yeast...

8 comments

Need Information on Artisan Baking

Hi, Can anybody recommend websites or books on artisan baking. I'm an australian apprentice entering a competition and need to...

1 comment

Sourdough good for coeliacs?

Gday everyoneI hope that I have put this in the right forum. Anyway, I have a friend of mine that is a coeliac, and I read about...

2 comments

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