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

New names

How 'bout a converse for the great "boulangerie"? A bakery that doesn't construct bread onsite: a "fakery" from fake bakery. e.g...

1 comment

Extreme example

Here's an extreme exmple of a half married loaf made using the "rapid dough" method. I hadn't seen an example of this for a long...

10 comments

Preserving Bread Culture

Well, I think the discussion about the idea of preserving the authenticity of food is interesting. Personally, I just can't agree...

2 comments

From Mold to sourdough

Hey Danubian, JohnD, and others... I didn't want to take up Della's space on molds, but you guys were actually getting into very...

5 comments

changing the starter - from dry to wet

Hi, I've been making sourdough using a drier style starter and following Richard Bertinet's french style method, which involves...

12 comments

Trade Marks

Has the Artisan Bakers Association (ABA) decided to register its name as a Trade Mark, or is another group expected to take...

5 comments

Milawa Bakerey Retarder

I have watched your Retarder Room video and found it very interesting. I am located in Malaysia where we have a high humidity and...

4 comments

"Back to Baking" or "New Digs for a VT Bakery"

Hi all, Not that I was a very prolific poster in the first place, and you probably haven't noticed my absence in the forum, but I...

2 comments

mold on sour starter

Hi, new to this board. I have been making sourdough with Alaska sourdough (supposedly from the Gold Rush days). Recently, I have...

3 comments

John Downes Articles

[url=/bakery/john-downes]John Downes[/url] has written several articles inspired by recent experiences with industry supported...

2 comments

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