Every home has a proving cabinet
Where I’m living, winter is fast approaching and the annual problem of dough proving at home is rearing up again. It doesn’t get too cold in Sydney in winter (compared...
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Fresh Stoneground Milling at Home
A few weeks ago I was invited with a long time colleague, Laurie Donnelly, to coffee by a mutual colleague and friend, Jessica Pedemont the chocolatier, for a very...
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Initial Bake Test Lancer and Spitfire Flour
Having different flour samples to test bake is always an interesting exercise. From season to season flour can be very different. Anyone who has baked for several...
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Australian Flour – from Commodity to Single Origin
A quiet revolution is building as some consumers and bakers are beginning to appreciate bread as a food in its own right rather than a cheap “bulking” or...
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Bakers Percentages or Arbitrary Percentages
Recently a Bread Boss user contacted us with concern that they didn’t understand how their formula can be accommodated within Bread Boss. It seemed every time...
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Christmas Stollen
Learn how to make Stollen, a traditional German Christmas Bread. This is our first recipe that is not sourdough as it is a sweet bread and is normally made using yeast....
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