Artisan Baking

Preparatory work sourdough bread practical laboratory practice

New exciting, challenging ideas.

Eureka! Multi grain sourdough nervana achieved

At what temp has the bread cooled down enough?

More Batarde Shaping

I am no expert. However, I hear tell.

I can taste the difference, with my eyes. We enterupt this program with a updated announcement.

Evolutions in bread (EIB) seemingly odd (to me) process

π prep.

Bottom crust