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

Sourdough bakery in Canada

Hello all, I came across this bakery website that is quite interesting. Even though it's a long way from down under (it's in...

Professional accreditation

If one can obtain individual professional accreditation via sourdough.com then What are the institutions accredited within...

2 comments

sluggish flour

I've received a new batch of organic white flour and it's really sluggish. I keep a regular feeding schedule and normally have no...

8 comments

Business profitability?

Interested to know what profitability ratios or bench marks are used in bakeries? thanks

3 comments

Alan Scott wood fired oven Melbourne

Greetings bakers i have a bakery in Christchurch and am going through the process of putting an Alan Scott oven in - i am coming...

Is something wrong with this way?

Hi I'm new to the forum. I'm a homebaker and I bake all my bread. Recently I started making sourdough bread. They were OK: Now I...

5 comments

Baking Problems Solved - The Book

Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic...

3 comments

Moisture Loss

Hi Now that I've started selling buns (it's only to a handful of regular must-have-TP's bread-friends), I thought I'd post the...

2 comments

Collectors book "Spontaneous Yeast"

I was fortunate enough to save a little known book from that necessary activity that is embarked upon with the best of intentions...

10 comments

"Dark" or "Black" colour to rye bread

Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of...

34 comments

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