Graham's blog

Pumpernickel Bread

by Graham
16
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I am currently having a go at pumpernickel. Inspired by this documentation.Read more read more →

updated 1 year ago
14
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First UseNew bannetons are ‘green’. That is they are not ready for use until they have b... read more →

commented on 49 weeks ago
22
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I thought this might be a good time to talk a bit about how we make sourdough at Companion Bakery. P... read more →

commented on 1 year ago
10
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Maedi and I and family have been establishing an artisan baking centre in Tasmania, Australia. The c... read more →

commented on 2 years ago

Companion Bakery is finally producing bread. We've baked 4 times for the weekly farmer's market in H... read more →

updated 4 years ago
8
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Read more read more →

commented on 1 year ago

Starter Ball

by Graham
6
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Happy New Year!Amazing festive season baking BTW. Read more read more →

updated 5 years ago

French Baker

by Graham
6
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21 July 2008 French Baker  Read more read more →

commented on 5 years ago
12
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Australian bread can be labeled 'sourdough' even if it is not 100% sourdough. Kingsley Sullivan from New Norcia Bakeries (Western Australia) is fed up with... read more →

updated 5 years ago
0
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Mark believes that roller milling can produce healthier flour than stone milling. In this film he provides a summary of his argument. Laucke flours are pop... read more →

updated 6 years ago