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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Announcing Bread Boss the Android App
Making amazing and healthy bread is both an art and a science. Bread Boss, the Android App takes care of the science, freeing your creative spirit and allowing you to...
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Bread Boss FAQs
This post is going to be an FAQ and commentary with questions and answers from the various beta testers. I’m not going to identify anyone, but I feel that sharing...
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Project Semolina: A less Sour Sourdough
One of the first questions posted on our site was from John asking for a way to keep the good properties of naturally leavened sourdough while minimizing the actual...
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Heigh-ho, Heigh-ho, its Sourdough on the go…
This is my first post, and unlike Boris, my perspective is from a humble home baker. I’ve been baking now for a few years and in spite of being a professional software...
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