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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Stoneground Sourdough
This recipe uses 60% stoneground flour and 40% bakers flour. Stoneground flour is created by grounding the whole wheat grain using a stone mill. The process is slower...
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Classic Mixed Grain Sourdough
This is a beautiful sourdough with a grain mix added for more health and flavour. The variety of grains that can be added are unlimited. The only thing to be aware of...
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Sourdough for Beginners
Bread making, especially sourdough bread making, has an aura of mystique. Maybe it is because you are messing around with bacteria to leaven your bread or maybe because...
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