Giving you our top tips to enhance your bread baking, based on our own experience. These rules have guided us and have helped us to improve our baking a lot over the years… [Read More...]
Bread baking tips
Video: How to ‘break in’ a new banneton
It is important to prepare your banneton before use to avoid dough sticking incidents, but above all to get great looking loaves! This is especially true… [Read More...]
Salt in bread baking: how much and why
A while ago we took a closer look at the percentage of salt we put into our bread. If you are a big bread eater, chances are high you get a lot of your daily salt… [Read More...]
Making your own diastatic malt
Simply said; diastatic malt is a grain which has been sprouted, dried and grounded into a powder. Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great … [Read More...]
A sprouting adventure
At the moment we are experimenting with sprouting. Sprouting is a way to make whole unmilled grains edible and usable in a loaf of bread. You partly germinate the grains, the enzymes in the grain change… [Read More...]