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....