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14
comments

hey guys, My name is valvanite/reece and ive been a chef for close to 10 years, At this current time im 25 and have been head chef in a very large entertai... read more →

commented on 6 years ago
1
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hi all,I'm now doing the bread for my restaurant, and am having some issues getting the gas ovens to perform at the volume i need. as a result i'm getting ... read more →

commented on 6 years ago
10
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I've published on my site 66 pics about this contest.Italy won first prize.Switzerland won second prize.France the third prize.[url=http://www.boulangerie-... read more →

updated 6 years ago
0
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Well I know this is a sourdough forum but I was just curious since I was reading something about baker's yeast production. I know strains of S. cerevisiae ... read more →

posted 6 years ago
6
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Microflora analysis of my starter.  I never intended for this analysis but I was quite thrilled when it was provided.  Originally I contacted Pro... read more →

commented on 6 years ago
2
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Check out this article about the new wave of ARTISAN-STYLE breads in the states. Has anyone tasted this type of bread?http://query.nytimes.com/gst/fullpage... read more →

commented on 6 years ago

New names

by tony dench from .dench bakers. in melbourne
1
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How 'bout a converse for the great "boulangerie"?A bakery that doesn't construct bread onsite: a "fakery" from fake bakery.e.g.1    Q: Have ... read more →

commented on 6 years ago
2
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[url=/bakery/john-downes]John Downes[/url] has written several articles inspired by recent experiences with industry supported artisan competitions. John w... read more →

updated 6 years ago
27
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Which statement do you agree with the most? Please post a reply below if you have any comments to make. NOTE: You must be a registered user to vote in poll... read more →

updated 6 years ago

Trade Marks

by Danubian
5
comments

Has the Artisan Bakers Association (ABA) decided to register its name as a Trade Mark, or is  another group expected to take possession of this name?Y... read more →

commented on 6 years ago

Milawa Bakerey Retarder

by martin_prior
4
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I have watched your Retarder Room video and found it very interesting. I am located in Malaysia where we have a high humidity and temperature around 30 - 3... read more →

posted 7 years ago
2
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If one can obtain individual professional accreditation via sourdough.com then What are the institutions accredited within Australia ? Thanks read more →

posted 7 years ago
0
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Hello all, I came across this bakery website that is quite interesting. Even though it's a long way from down under (it's in British Columbia, Canada - wh... read more →

posted 7 years ago
3
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Interested to know what profitability ratios or bench marks are used in bakeries? thanks read more →

posted 7 years ago
0
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Greetings bakers i have a bakery in Christchurch and am going through the process of putting an Alan Scott oven in - i am coming to Melbourne on the 1st s... read more →

posted 7 years ago

Moisture Loss

by TeckPoh
2
comments

Hi Now that I've started selling buns (it's only to a handful of regular must-have-TP's bread-friends), I thought I'd post the weight of the buns with the ... read more →

posted 7 years ago