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Crumb Structure....

by doughman
14
comments

Hi fellow bakers... Just wondering if you bakers out there prefer to have your breads with a nice open crumb structure (i.e...big airy holes..like that of ... read more →

posted 8 years ago
5
comments

Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home and professional bakers. Th... read more →

posted 8 years ago

Restaurant baking

by SourDom
8
comments

I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide). They served some bread with the meal i... read more →

posted 8 years ago

It's about time...

by KazaKhan®©
8
comments

Just this afternoon my wife brought home a 900g Casalinga loaf from Morpeth Sourdough. This is not only the first commercial sourdough I've tried but also ... read more →

posted 8 years ago
8
comments

Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered information and 30 years of ... read more →

posted 8 years ago
15
comments

now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract helps) but really it would... read more →

posted 8 years ago
0
comments

This view of grain health and science was provided by A Wilcox in late 1990. The original notice can be viewed at: Page 1: http://www.sourdough.com.au/ga... read more →

posted 8 years ago

Website...

by doughman
16
comments

Hi Graham, Not sure if this message should go here, but I just wanted to say that your website looks great!! Say...when you visit bakeries in Melbourne ne... read more →

posted 9 years ago
1
comment

The word sourdough doesn't mean much these days, a bit like the word natural. Obviously I'm talking commercially here, if you make sourdough at home you do... read more →

posted 9 years ago