Dough being proofed in a professional Retardation, or Proofer Cabinet. Unlike domestic fridges these are both temperature and  humidity...

A small Miche   Slowing down bread staling and the magic of toast This article looks at bread staling and how we can slow it down. Also...

There is quite a selection of these flours available to home bakers. This article lists the Ancient grains and explains where they fit...

This is not too difficult, once you get the hang of it. Converting a recipe simply involves removing the natural leaven, or yeast, from...

A young natural leaven, or  Sourdough Starter This is the method which I have used for many years. It has worked every time. Only once...

A happy home baker. The famous French Cordon Bleu Baker Thomas Teffri-Chamberland opened his ‘Sourdough Baking Treatise’ (2021 English...

Important note to keep in mind: Bulk fermentation is slow and the window of when it is complete is large. Err on the safe side if you are...

There is a new ‘trick’ making the rounds on You Tube. Whipping air into the natural leaven. A few years back the You Tube Fashion was...

This picture is how not to do it. Flour everywhere and the dough is still sticking. The baker is pressing the dough with their hands too....

Bread Dough is incredibly flexible. This article covers some of the ways we can make bread baking fit into our day and ways to bake fast...

A modern electric Burr Stone Mill. Milling grain at home is not for everyone. The price of a good grain mill is enough to give most of us...

This article explores the techniques which can be used to get lighter breads from doughs made with Ancient Grains and Heritage Wheats....

Overview There are a number of different kneading methods for bread. I have given links to what I think of as good demonstrations of each...

Overview Adding dairy products to bread dough has been done since times immemorial. This article looks at how they affect the dough and...

Introduction This is a short no fuss guide to help those who want to try a Natural Leaven without all of unnecessary fiddling about that...

Understanding how yeast works and how to get the best from it can lift an ordinary loaf into the realms of excellence. Here we consider...

There are those of us who use cups and those of us who use LB’s and Oz’s, or grams. I know that a large hand grab of flour out of the...

An Overview. Where does the flavour come from? Flours and Grains. Fats. Yeast and Fermentation management. Baking methods. Inclusions and...

Retarding the dough is the technical term for putting the dough in the fridge to extend the fermentation time. It can be a Bulk...

This article explores wheat, what it is and it gives some background at how to get the best performance with softer flours. The first...