Sourdough Pizza for Easter
This Easter happened to coincide with my birthday and Karen, Boris and I took our families to stay at a farm house for a little R&R. We stayed at the comfortable...
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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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Adding an Autolyse to Your Recipe in Bread Boss
I recently got some feedback from a Bread Boss user asking how to add an autolyse to their recipe. I thought this was a great opportunity to write a post on how to do...
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Back to School
Last Saturday Karen, Tim and I went to the Sydney TAFE (Technical and Further Education) College to join the Artisan Bread Making course, with Boris as the Teacher....
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Open Sesame!
Did a great variation on our classic mixed grain: inverted the bulk/retardation ferments and added a coating of sesame seeds. Boris was over at my place a few weeks...
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