Graham

Joined: 2005 October 18

Location:

Australia

Occupation:

Sourdough Baker

Interests:

Photography, Australian Bush / Alpine Country, Sourdough

Website:

http://sourdough.com

Posts: 142

Comments: 519

Points: 954

Sourdough Companion - Site Improvements

Hi all sourdough people Sourdough.com is currently being upgraded in a big way. Members will soon be able to reply to posts with...
ebooks from Sourdough Companion

Hi all. I've prepared some ebooks which use recipes from Companion Bakery. There's two versions, one for home baking and one for...

4 comments
Hand crafted baking tools

I keep getting asked about the big bench scraper often seen on the webcam . Next to the standard size scraper, it is my favourite...
Brioche

In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to experiment with a...Read more

22 comments
Live video from Companion Bakery

Currently streaming live video from Companion Bakery, in Oatlands, Australia. http://www.ustream.tv/channel/sourdough-baker This...

8 comments
Rice Koji mold used to ferment bread

I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...

8 comments
Pumpernickel Bread

I am currently having a go at pumpernickel. Inspired by this documentation . Getting hold of suitably milled coarse rye might be a problem...Read more

16 comments
Pumpernickle Bread
How to Care for Bannetons

First Use New bannetons are ‘green’. That is they are not ready for use until they have been conditioned. Both cane and plastic bannetons...Read more

21 comments
Companion Bakery Webcam

Our bakery's web cam is now operational. I am hoping this becomes a place to chat with the baker as they work the dough and fire...Read more

143 comments
Poh's Kitchen - Tasmanian Flour - Callington Mill and Companion Bakery

Sourdough Companion were fortunate to be able to work with Poh and the ABC crew when they visited Tasmania early in 2011. Poh...

7 comments
Companion Bakery Tasmania - how we make sourdough

I thought this might be a good time to talk a bit about how we make sourdough at Companion Bakery. Partly because after 2 years I am...Read more

23 comments
Terms of Service

Public Forums From time to time, this Site may contain chat rooms, message boards, news groups, and other forums. You should be...Read more
Brian's Artisan Bread

Traditional Old World Style Bread. Using no preservatives these breads are made with the highest quality ingredients. 100% local...Read more
Companion Bakery - We Need a Baker!

Maedi and I and family have been establishing an artisan baking centre in Tasmania, Australia. The centre comprises: Companion Bakery,...Read more

10 comments
Romano Cheese and Celery - Companion Bakery

Romano and Celery...in this case is a basic white dough, containing about 15% wholemeal from the wholemeal starter, with fresh celery and...Read more
Companion Bakery CultureCam

Bakery website and baking class calendar available here Closed Monday and Tuesday .Read more

48 comments
Roasted Pumpkin Loaf

Roasted Pumpkin is a beautiful, naturally sweet bread that we make at Companion Bakery . Much of the natural sugars coming from the slow...Read more

3 comments
Gérard 10 - Façonnage1

Lovely French Shaping and use of Couche

I stumbled across this video and just wanted to share it here. I am playing with this method for shaping/couching batards at the...

1 comment
Companion Bakery begins

Companion Bakery is finally producing bread. We've baked 4 times for the weekly farmer's market in Hobart. Every week the bread gets better...Read more