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www.WeekendBakery.com

Weekend Bakery

The place for the ambitious home baker

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You are here: Home / About Us

About Us

501 Comments

Weekend Bakery

Weekend Bakery wants to offer and share information, tips, techniques, recipes and tools for the ‘professional’ home baker, with an above average interest in the art of artisan bread making. Weekend Bakery points to the fact that a lot of people, like us, concentrate their baking activities around the weekends and holidays. The moments you look forward to, thinking about what recipes to try or which favorite loaves to bake.

Weekend Bakery is serious about artisan bread making. We have our own ‘at home micro bakery’. Making bread in small quantities with time and attention will deliver great and rewarding results. So why not try and make your own too? It’s a hobby with great benefits for your mind as well as your body. Making good bread appeals to all your senses. Working with dough can be your own form of meditation. Your body can seriously benefit from the bread you make.

So there are lot’s of good reasons to make your own. Maybe you’ve already discovered them. So if you are serious about good bread making, Weekend Bakery is the place for you. Get your hands stuck in a piece of dough and smell the aroma of your own sourdough starter.

Our Artisan At Home Bakery

We are passionate home bakers. We have been sharing our quest for good food and especially good bread for over 18 years. We love sharing our homemade bread and recipes with friends and family and everybody who’s truly interested. We are especially enthusiastic about the ‘artisan’ way of baking. Traditional methods, few ingredients, lots of taste. It’s amazing and rewarding to discover you can make a wonderful bread with just flour, water and salt and a bit of homemade sourdough.

Our Bakery Tool Shop

We are proud to offer a range of bread baking tools that are perfect for the home baker and small bakeries. All bread baking tools are made within the European Union and of the highest quality. And there’s some very original sweet baking stuff too. Plus we ship all over the world. Come and take a look and get inspired to bake!

Things we love to bake and make

There are some items that we have really ‘made our own’ over the years. Next to our “Pain Rustique’ and Pain au Levain’ that has an ever growing enthusiastic following, we have perfected the art of croissant making and baguette baking. We also make traditional Dutch specialties like suikerbrood (sugar loaf) speculaas, cinnamon buns and roggebrood (rye bread). We love making our own pizza and flatbreads. We also make our own marmalade from the Sevilla oranges when in season and like to experiment with chocolate and caramel too and love to roast our own coffee beans.

Besides the baking

We love to travel. Our favorite destinations are Italy, France, Norway and Canada. Favorite cities: New York, Venice, Amsterdam.
Also fond of (outdoor) cooking, the Italian kitchen, Indian and Japanese food and much more…

Happy baking from Weekend Bakery!

Ed & Marieke
Netherlands

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  • Only comment or ask a question about a recipe as shown on our website
  • Only comment or ask a question when you have sticked to the recipe
  • We love to help you, but please do not make the questions feel like school homework

The coming months we will take a break from answering comments on our Weekend Bakery site.

Due to recent events our priorities have shifted and we need to focus on what matters most and give attention to our family and people who need us.

Comments

  1. Reno says

    March 2, 2023 at 08:42

    To Ed & Marieke:

    Take care of your family priorities first. Wishing you and yours well.

    When things permit, if you choose to continue your website I have a question or two on flour types.

    Your experience and food flavour favourites profile sounds like the type of advice I’m looking for.

    Please let me know if/when you return to operating the Weekend Bakery website.

    Take all the time you need and God bless.

    Reply
  2. Brian J Wood says

    January 29, 2023 at 10:59

    Good luck to you. My visits to your country have always been delightful. It’s sad to read about your (the Dutch citizens) situation. It looks like we Brits are heading that way too!.

    Reply
  3. Oscar Ortolan says

    January 7, 2023 at 22:50

    Hello, I wonder if you can help me out. I am “just starting” with sourdough. I was given a culture (dry packet like sea salt and have followed instructions to create a starter within a week or so. I have completed that stage and have refrigerated it as I could not use it once it was ready. It’s been if the fridge for almost a week. So my question is related to your pain naturel recipe. To create the poolish it calls for 15 grams of sourdough culture. This is where my confusion comes in. Can I just use 15 grams of my dormant refrigerated culture or do I need to refresh it first ie feed my dormant starter culture to refresh it and at that point use 15 grams of that added to the 115 grams of flour and water. Or can I use either?

    Thanks in advance for your feedback. Every article / guide I read seems to be just that much different that I’m getting confused. If any other experienced baker can offer feedback I’d appreciate it

    Reply
    • Weekend Bakers says

      January 10, 2023 at 08:28

      Hello Oscar,
      In principle you can just use your 15 grams form the fridge, but it will never be wrong to refresh it first and then use it in the recipe, to establish it is ‘alive’ and active before use, as you have need been using and feeding it for very long yet.
      Hope it will be great to use in the recipe.
      Good luck with it.

      Reply
  4. Laurence Turner says

    January 2, 2023 at 14:46

    I want to take a moment of your time to say a very sincere thank you for your time in putting together this wonderful web site. I have been attempting to become a sourdough baker for over five years, with some success, but mostly disappointments. I have become rejuvenated after happening across your web page.
    I am from New England, have traveled quite a bit, and have visited your beautiful country (Delft). Again, thank you for sharing the details of your wonderful recipes.
    Best regards,
    Laurence Turner

    Reply
    • Weekend Bakers says

      January 7, 2023 at 11:38

      Dear Laurence,
      Thank you very much for your heartfelt message. We are happy to be a part of your baking success in this way. Sorry we are not very active with our WKB site but other things in life have taken priority for now. We are still enjoying our baking though as we hope you will be for many moments and many years to come!

      Greetings from the Low Countries,

      Marieke

      Reply
  5. Lee says

    December 11, 2022 at 17:29

    Just found you and so glad I did. Keep up the good work!

    Reply
  6. Joooohan says

    October 23, 2022 at 10:33

    Beste,

    Jullie croissant recept is geweldig, alleen nu gebruik ik instant gist 11gram en elke keer met de 3 daagse bereidingen rijst mijn deeg veel te snel terwijl mijn koelkast op 3graden stond… Hebben jullie hier tips voor? Verse gist gebruiken?

    Reply
  7. Kristine Pascual says

    October 10, 2022 at 17:29

    OMG. I just discovered your site. I just recently got into the “world” of bread making. It started with Croissants, then pizza dough, then now Baguette. I am a first time discoverer and user of “Poolish.” My MIND is just blown about the world of bread making. Everything you have said in About Us page “IS/HAS BEEN” my initial introspects and experiences with this “bread making” adventure. Initially it was (still is) a home cook/baker experiment… but I am kind of “hooked” (for now) which is wonderful and terrible all at the same time. SOO EXCITED to check your site out and try some of your recipes as I begin my new adventure in this bread making universe. So excited. (Previously I was more of a home ‘cook’… but am balancing out and transitioning into the world of croissants/baguettes and bread making. The self reflections to be gained, the “calm” and excitement of waking up at 3 am with my long awaited Poolish will be cool. Both the “lows” and “highs” of break making fails and successes. (I have already experienced some… and oddly whimsically a lot… there was a reflective/enlightenment learning about the whole exercise. Anyway just very excited about my bread making adventures. (I will stop rambling now 😉 )

    Reply
  8. Maria says

    October 8, 2022 at 17:00

    Hello from Colorado, USA! Thank you for sharing the directions on rye sourdough starter. I had created one in 2018 and used it quite often; however lots of life changes this year, including a move, and it was relegated to the back of the fridge. Now that the weather cooled down a bit, I can start baking indoors again. However, my rye starter had gone very bad…very very bad. Wanting to start over with a rye-only starter (not rye+wheat), I finally found your very helpful website. Thank you again for sharing. Hope you are doing well.

    Reply
  9. 123vloerverwarming says

    August 2, 2022 at 14:23

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    Reply
  10. Kal says

    July 31, 2022 at 20:59

    “”” if the indentation totally disappears, “”””
    ……………………………………………………….
    [may I ask what is meant by the above statement?—does it mean the dough completely pops back up when poked or doesn’t pop back at all???]

    TY!!

    Reply
  11. Toby says

    June 29, 2022 at 20:47

    I came to your website for information about making a poolish and a biga. I was disappointed after reading all the details about a poolish that there is nothing about a biga. I gather you do not use this other preferment but I want to combine the preferment with an autolyse so I need to make a biga. Of course the info is elsewhere but you give such a detailed article on poolish I’m sorry you don’t also do that for a biga. [Salt Spring island BC Canada]

    Reply
  12. Brenda Andriese says

    May 31, 2022 at 18:30

    Wat een supersite is dit! Ik heb over het maken van een zuurdesembrood wel een paar korte vragen: klopt het dus dat je alleen bij het voordeeg wat starter nodig hebt? Wat zijn de baktijden als je bakt in een dutch oven? En de laatste: klopt het dat je met het tijdschema dus eigenlijk nooit echt in de ochtend vers gebakken brood hebt? Alvast enorm bedankt 🙏

    Reply
  13. Dee Stubbs-Lee says

    April 27, 2022 at 19:00

    Hi,
    Question with regard to the Pain Naturel sourdough recipe: I already have my own sourdough starter on the go, so how would I determine how much of that in cups I would need to replace your 245 g or so of “poolish” in your recipe?
    Thanks,
    Dee

    Reply
  14. Denning Crowe of Oklahoma City says

    March 21, 2022 at 18:36

    Do you have a mailing list? If so, please add me.
    Bear regards

    Reply
    • Weekend Bakers says

      March 22, 2022 at 11:54

      Hello bakers,
      At the moment we do not have an active mailing list because we are on a break (but not from baking).

      Hope you find the recipes and tips still useful!

      Reply
  15. Margeliz says

    March 3, 2022 at 10:35

    Hola
    Me encantó tu página, Cómo puedo suscribirme???

    Reply
  16. Lana says

    September 8, 2021 at 10:21

    great resource! so much grateful to you! I’m from Russia.

    Reply
  17. Guy says

    August 26, 2021 at 16:13

    Fantastic Resource – i was looking for the difference in Biga and Poolish and your explanation helps. thanks. Guy from London

    Reply
  18. Graham T says

    August 16, 2021 at 01:50

    Hi, where have you been all my bread making life? I made the brioche yesterday – amazing – thank you!

    Reply
  19. Freddy says

    July 29, 2021 at 00:01

    Hello I have a quick question, we just got a new proofer, and it gives me the option of humidity when proofing at what temperate for humidity should I set it and how hot to proof my croissants

    Reply
  20. Jasmine says

    April 20, 2021 at 00:52

    Hi,
    Just used your site to make croissants. Thank you for the clear instructions!

    Given the message on shifted priorities, I hope all is well. If it is not, sending thoughts and love your way.

    Reply
  21. ben says

    March 30, 2021 at 22:46

    Hi!

    Was hoping to chat about something on the business side.

    Ben
    Kensingtonsourdough.ca

    Reply
  22. Linda Sapp says

    March 28, 2021 at 00:17

    Just found your website and hope you are still at it–bread baking. Hoping you and yours are doing well with the virus and have had or are getting your shots. I love to make bread and have some sourdough starter now going. Hope to make some good ole sourdough and perhaps share it with neighbors.
    Wishing you all good health and happy baking.

    Reply
  23. Louie Miller says

    February 22, 2021 at 15:11

    Stumbled upon your site. Nothing less than fantastic! Will look for you on Instagram too – Chef Louie

    Reply
  24. Lieve Verloo says

    January 31, 2021 at 12:31

    Jullie recept voor een Pain rustique is absoluut top! Het lukt telkens weer opnieuw! Al veel mensen blij gemaakt met dit brood!
    Dankjewel!

    Reply
  25. Jennifer says

    December 31, 2020 at 06:11

    Hello – I have just discovered your site and recipes. I am from Dutch descent, grew up in a large Dutch community in California and enjoyed many Dutch recipes and foods. Unfortunately, some of them have been hard to replicate or find again since the local Dutch bakery closed years ago. Thank you for sharing so many Dutch classics – I can’t wait to try them!

    Reply
  26. Thea says

    November 22, 2020 at 19:24

    Hallo,
    Sinds kort ben ik in de van bakken met zuurdesem en ben heel blij met jullie website vol goede tips en instructies, echt super!
    Ik heb de ‘pain naturel’ nu twee keer gebakken. Heerlijk! Alleen mijn broden zijn steeds veel platter. Waar kan dat door komen? Hebben jullie een tip?
    Alvast heel er bedankt!

    Reply
  27. Kathy says

    October 29, 2020 at 18:32

    Hello,

    I bake only in tins for my local general store and now looking for a bigger oven so my question has to do with the Rofco B20 and tins. Have you have tried 3 tins on each shelf in your B20 and, if so, how did the baking go? The measurements say all 3 would fit but it would be a tight. The B40 is too much of an oven for me plus I have never baked in a stone oven so your insight would be wonderful.

    Thank you,
    Kathy

    Reply
    • Weekend Bakers says

      November 6, 2020 at 17:35

      Hello Kathy,
      We never use tins in the Rofco, we always bake directly on the stone, because we believe the oven is best used that way and it gives you the best use of space and direct heat from the stones and great bread.
      You need to measure your tins very carefully to make sure they fit of course. Maybe you could contact Rofco in Belgium too, because we remember they have a lot of experience with people in Belgium using tins in their Rofco.

      Good luck with it and with your baking for the store!

      Ed & Marieke

      Reply
  28. Clive says

    October 9, 2020 at 22:16

    Hi guys,
    I’m a big fan of your site and recipes. I make either your whole wheat levain sourdough loaf or the pain natural at least weekly with great results every time. Thank you.
    I wonder if you have ever made sourdough bagels using a poolish or if you might be able to advise me how to adapt one of the above recipes to make some.
    Thanks in advance
    Clive
    ..

    Reply
    • Weekend Bakers says

      October 19, 2020 at 16:44

      Hello Clive,
      Thank you so much for your kind comment. We must confess we have never made sourdough bagels. If we would give them a try, we would probably start with this recipe, they look like they mean business!:
      www.theperfectloaf.com/sourdough-bagel/

      Reply
  29. Iman nofal says

    October 4, 2020 at 20:01

    Hi
    My name is iman..I am from cairo egypt
    I love baking and trying different recipes..I am trying now to make french croissants at home..it is not easy ..I did one trial and today I am doing the second one.
    Please I need your advise to guide me to the right formula for the dimension of the dough
    For example if the dough is 90 grams..what is the right size to stretch it
    Is 20× 50 is ok
    Should I keep this dimension for the 3 fold

    Reply
    • Weekend Bakers says

      October 13, 2020 at 17:34

      Hello Iman,
      You should stick to the measurements given in the recipe with the instructions under ‘Day 2’ as close as possible.

      Reply
  30. Thomas Cappiello says

    September 23, 2020 at 19:13

    what type of coffee bean roaster do you have?

    Reply
    • Weekend Bakers says

      September 24, 2020 at 09:20

      Hello Thomas,
      We have this one: ineedcoffee.com/testi…i-roast-2/
      And we had an Alpenrost but that broke down.
      If we would buy a new one, we would probably look again at all the options available, because it has been a while. One type we would look at is the Gene Cafe Coffee Roaster CBR-101.
      We would advice to explore a bit on good coffee / barista sites.

      Reply
  31. Jacinta Caraher says

    September 13, 2020 at 09:12

    Hi Guys. I would just love to say thank you so much for the croissant recipe and brill videos to match. They were perfect first try! So impressed. My family love me 100%more since I served the croissants yesterday morning. I’m your new biggest fan! Jacinta. Thehonestpantry98, on Instagram.

    Reply
    • Weekend Bakers says

      September 24, 2020 at 17:19

      Sorry for the late reply Jacinta, we very much appreciate your very kind comment and are happy we can play a part in your baking success and the happiness of your family 🙂

      Thank you and enjoy your pastry baking for many years to come!

      Reply
  32. Geert Vermeersch says

    September 5, 2020 at 15:42

    Ik wou even delen hoeveel bakplezier jullie website mij al een paar jaar ondertussen heeft bezorgd. Vorige week ben ik opnieuw met zuurdesem begonnen. Ik had mijn vorige cultuur rond oudjaar te lang verwaarloosd en die was kapot. Jullie heerlijk “No Knead Muesli” brood was een tijdje een mooi alternatief (en mijn dochter wil helaas enkel het “favoriete sandwichbrood”), maar het begon weer te kriebelen. Het was een ideale week. Dag en nacht rond de twintig graden in huis. Toen ik de derde dag dacht, ai, mislukt startte ik een tweede potje, resultaat: nu heb ik twee stevige potjes zuurdesem in de koelkast staan. Gisteren “Tartine style” gebakken, vandaag “Ons Favoriete Tarwe Volkoren Zuurdesembrood” en ondertussen staat mijn “San Francisco style” starter te ontwikkelen in de koelkast en deze week staat ook nog “Pain Naturel” op mijn lijstje (toch één vraag, kan ik die ook als Baguette bakken?). Corona heeft ons tot thuiswerken verplicht, de ideale situatie om daarnaast ook te bakken. Heel, heel erg bedankt! Van als iemand mij over bakken aanspreekt verwijs ik altijd naar jullie fantastische website!

    Hartelijke groet,
    Geert Vermeersch, Tielt, België

    Reply
    • Weekend Bakers says

      September 6, 2020 at 16:24

      Beste Geert,
      We hebben met veel plezier uw comment gelezen. Wat prachtig dat alle recepten zo mooi uitpakken. En het desem is ook enthousiast getuige de goede resultaten met de desem-recepten.
      Ja, de pain naturel kan ook in baguette-vorm gegoten worden, dat is geen probleem. Wij hebben dit zelf nog nooit gedaan maar het zal qua ‘handling’ van het deeg zelfs wat eenvoudiger gaan dan met het 80% hydration recept.
      Dank ook voor de bijdrage aan de your loaves pagina: www.weekendbakery.com/your-loafs/
      Dat ziet er allemaal heel aantrekkelijk uit.
      Dank voor al het enthousiasme (hetgeen ook bijdraagt aan een goed resultaat, dat weten we zeker) en vooral nog heel veel meer bakplezier en mooie (desem)broden!

      Ed & Marieke
      WKB

      Reply
      • Geert Vermeersch says

        September 7, 2020 at 10:32

        Hallo, heel erg bedankt voor jullie antwoord en het opnemen van de foto’s. We bakken met plezier verder! Hartelijke groet!
        Geert

        Reply
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