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...
Read More
Dough temperature, the bakers obsession
If you’ve looked at any quality bread recipes or books you may have noticed that dough temperature is nearly always included. An often asked question is whether...
Read More
Steam in a Domestic oven, why & how?
Home baking or ‘amateur’ baking – in the true sense of the word – has it’s own idiosyncrasies in a domestic kitchen and some require a...
Read More
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...
Read More
Malt Flour for sourdough – Diastatic or Non- Diastatic…
There is much confusion over malt – not ‘single malt’ – but malt added to bread dough. The two main classifications of malt are,...
Read More
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...
Read More
