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1. Ascorbic acid

   ... up is that everybody is free to use non injurious additives in their bread. This is done by all the major bread making companies (bakeries) ... doesn’t care about their product enough to understand the process or the nature of the addirtive they claim there is too much “fuss” ...

   JohnD - 2011-08-05 19:02 - 156 comments

2. enzyme bread tech

   ... and white stuff which means “bread” to most consumers in the industrialised, largely western European-influenced world. I need not go ... these novel organisms in your bread? Heat as in the baking process,denatures an enzyme, which simply means it becomes inactive and loses ...

   JohnD - 2011-05-06 01:14 - 100 comments

3. French Baker

   ... turns and folds before placing the silver package neatly in our kitchen bin.   At 24, Simon is a recent Master Baker graduate of the ... No, not true! (I have just stolen someone else's joke). The process incorporates air and develops gluten but does not excessively oxidise ...

   Graham - 2008-09-02 12:27 - 6 comments

4. The sliced, wrapped, white, sandwich loaf

   ... an interesting article about the history of the Chorleywood Process invented in the 1960s, which created the kind of bread that dominates the market in the ...

   timb - 2011-06-08 02:55 - 4 comments

5. Big Holes in Sourdough

   ... We've been having this problem, having big holes in sourdough, for a while now. This problem seems to occur only in plain ... blister. I believe that this was caused during the kneading process and a blister was created and not worked out. ...

   Naomi - 2013-03-15 21:58 - 8 comments

6. Old Country Bread

   ... use my plastic proofing basket that the dough always stuck in to make bread.  I had read that high hydration breads tend to stick in ...  Fascinated with the cold mixing & fermentation process and the possible effects on flavour. I've been enjoying reading this ...

   LeadDog - 2015-08-26 20:49 - 35 comments

7. Distinguishing Artisan

   Graham's blog Artisan baking in Australia is difficult to define as an industry. For starters, it has been ... to be expanding their artisan skills. Modern synthetic process controls reduce the need to practice traditional artisan skills. This ...

   Graham - 2008-02-06 11:19 - 0 comments

8. Sourdough Diary - Feedback from Current Bakers

   ... be a good opportunity to help others who are starting out in sourdough. A Sourdough Diary Page will document my efforts over the next two ... members who have already posted mini-diaries of their own process. Thank you! Looking forward to hearing from you. Graham ...

   Graham - 2006-04-24 21:53 - 3 comments

9. How do you make your dough ?

   ... first tried to make bread, it was following the instructions in a Jamie Oliver cookbook.  It was quite a traditional method, which involved ... it was such a "take deep breaths and build up your chi" process, I really didn't do it much, and I was always surprised by people who ...

   celia - 2008-04-17 18:07 - 14 comments

10. Teff Injera (sour flat bread)

    ... produce and distribute 100% pure teff injera (the flat bread in Ethiopian cuisine) in the San Francisco Bay Area. The small start-up venture ... schedules with any degree of certainty. The injera making process starts out with a wild yeast based starter, further proofing of the ...

    menkir - 2010-11-14 06:35 - 6 comments

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