JohnD

Joined: 2007 July 15

Posts: 23

Comments: 243

Points: 368

Ascorbic acid

ASCORBIC ACID….why use it? Probably the first thing to clear up is that everybody is free to use non injurious additives in their bread...Read more

156 comments
Ale barm bread

http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml http://downloads.bbc.co.uk/podcasts/radio4/foodprog/...Read more

2 comments
Sourdough Vs GM

SOURDOUGH vs GM…………….. Recently the Australian CSIRO announced that it is considering human trials for its genetically modified wheat. The...Read more

10 comments
Tasting bread

TASTING BREAD. That bread has a “taste” or should/could infact “taste”, is a reality lost in the Industrial age, particularly post-WW2 and...Read more

7 comments
Salt of the earth, Salt of the sea.

SALT OF THE EARTH, SALT OF THE SEA. As far as food goes, there is nothing as elemental as salt. It is the great transformer, magically...Read more

17 comments
enzyme bread tech

THE NEW ENZYME BREAD TECH…. Most of us are aware that modern commercial bread had all sorts of additives which are supposed to “improve”...Read more

100 comments
rust never sleeps

RUST NEVER SLEEPS The developer of the “Green Revolution” in agriculture, Norman Bourlag was fond of this quote as a warning to researchers...Read more

18 comments
Melbourne bread

Melbourne bread……….John Downes My rediscovery of Melbournes bread baking past was a type of archaeology really, which happens to be my...Read more

5 comments
Bakers delight Sourdough and Helgas bread.

Recently there was a TV program in Australia which aired the issue of whether some commercial sourdough breads were actually sourdough. As...Read more

17 comments
Ancient Wheats and flour.

The ancient flour…….. Oxford, England…2010 It was with great expectations that we visited John Letts` plots of ancient cereals he grows at...Read more

18 comments
baking in the UK 09

Baking in the UK…..John Downes. I could easily sum up my experience baking in the UK. When I returned, I found it easier to buy excellent...Read more

6 comments
P1020110

S.A.Biodynamic stoneground wholemeal
P1020096

Irish Wholemeala
P1020094

Irish Wholemeal
My Irish flour

Recently I was in the UK looking at bread and flour. It strengthened my conviction that Australian sourdough is really characterised by the...Read more

2 comments
Requiem for sourdough

When i started making sourdough bread,it was with the spirit to rerinstate a lost art,which was also beneficial to consumers,because modern...Read more

45 comments
The flowers of Flour

The flowers of Flour. In a way im lucky, because ive not been involved with serious commercial baking for a while, and so have the...Read more

10 comments
The new Artisan baker

There is a global movement which is all about a return to authentic food. It’s not trendy, and is basically driven by a desire to eat food...Read more
Holey Bread Holy grail, holey grail.

It’s a great fashion, and I really like the look of massively irregular wildly holey bread. Its an extravagant swagger, the “wild yeasts’,...Read more
Well what IS good bread?

The first criteria of good bread is the simplest…it must be digestible . And its on this stumbling block that most bread falls. For a...Read more

5 comments