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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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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What temperature should your water be?
Good bread is born of controlling the key factors that influence bread quality. These are physical processes through micro-organism activity. After all, micro-organisms...
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Sourdough Pancakes
Cycling your starter during long breaks between bread baking can lead to excess starter if its not used in some way. Some people like to give some away to friends, but...
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Sourdough Baguettes
Learn how to make these crusty, mouth-watering sourdough baguettes. Their complex flavour and beautiful taste come from the long fermentation and retardation time (time...
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The Bakers Percentage
Making bread isn’t the same as cooking, bread making is a straight forward process but it involves a combination of biochemical and physical processes by living...
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Storing bread – refrigerate or not?
A question I get asked a lot by home Bakers and consumers is, what is the best way to store bread during the time it is to be eaten? Many suggest the fridge but I tell...
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2 Seeded 2 Grain Rye
Learn how to make this gorgeous rye sourdough bread with a complex flavour, aroma and moist crumb. Very popular as the grain flavours are very apparent in this bread....
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