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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...
If one can obtain individual professional accreditation via sourdough.com then What are the institutions accredited within...
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...
Interested to know what profitability ratios or bench marks are used in bakeries? thanks
Greetings bakers i have a bakery in Christchurch and am going through the process of putting an Alan Scott oven in - i am coming...
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...
Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic...
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...
I was fortunate enough to save a little known book from that necessary activity that is embarked upon with the best of intentions...
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of...
