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In the last few days there was a question in one of the posts about the timing of using a leaven. (I can't find the exact poster...
The value of high protein (strong) wheat flour in final bread dough is common knowledge amongst bakers. However what qualities...
Hi chembake and potential specimen providers. Sourdough.com.au is interested in gathering samples of leaven from sourdough...
Myths in naturally fermented bread? This subject has been interesting topic to discuss as many bakers use this kind of ?gimmickry...
Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered...
Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home...
now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract...
Is human saliva capable of influencing the microbiology of San Francisco Sourdough? Could someone with experience in microbiology...
Hi fellow bakers... Just wondering if you bakers out there prefer to have your breads with a nice open crumb structure (i.e...big...
The Gertrude street organic bakery has closed down in fitzroy! many people are most upset about this. i will never find a bakery...
