Sourdough

Great New Baking Standard..! Amen

http://www.bakingsealofexcellence.org.au/ NBIA has introduced the Baking Seal of Excellence to uphold and honour the fine baking...

2 comments

Good Food Guide

It would be great for consumers and the baking industry, if in the next edition of the GOOD FOOD GUIDE, the compositor's/editor's...

4 comments

Real Bread Campaign

Let's get a real bread movement going in Australia, for once and all focus on real bread, real craftsmen/women and not chemical...

40 comments

Tests for Proper Dough Development

I'm new and having great problems getting my sourdough to rise rather than spread out. (From what I've seen elsewhere, it's a...

2 comments

'Training' sourdough cultures

Hi all, I recently came accross the idea of training the sourdough starter. A microbiologist friend of mine suggested I take...

8 comments

How to get larger air pockets?

I'm a beginner having made just 3 sourdough loaves thus far. I've been following the excellent guide here: sourdough.com/blog/...

15 comments

Home Bakers

Long time no post! Just wanted to say hi and let you know how things have been going here in Kingston, On. Canada. We had a very successful...Read more

1 comment

My sourdough is so flat

Hi everyone, I have finished another loaf in my (so far) short sourdough-on-weekends-career and although the result was a "...

11 comments

From cook to baker

Most people believe that a restaurant cook, a baker and a pastry cook are about the same. I'd tell them that we have one really...

4 comments

white bloom on rye bread

Hi, I am a newbie here. I have been making my rye sourdough loaf with sunseed and pumpkin seed for a couple of years. My starter...

7 comments

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