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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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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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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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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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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