Sourdough Bread Recipe Blog
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Boris Gaspar brings to this site a lifetime of experience in the baking industry. From Artisan baker and business owner to over 20 years teaching baking at technical college. Boris has also traveled to Europe several times to learn from the masters. His quest is to help professional and home bakers create the best sourdough bread.
Sourdough Bread Recipe Blog
1y ago
This recipe is inspired by this post from ABC Food. It creates a delicious sweet braided bread traditionally baked at Easter in Germany. To create this bread you need a sourdough starter. If you don’t have a starter you can create one using this page. In this recipe we call the sourdough starter a ‘mother ..read more
Sourdough Bread Recipe Blog
2y ago
If there’s one iconic festive sourdough product that has captured the imagination of bakers worldwide, its got to be panettone! A delight to eat for its flavour, aroma and its typically highly aerated texture. Coming up to Christmas its a fitting baking challenge that if done correctly is very rewarding. The quest of making a ..read more
Sourdough Bread Recipe Blog
2y ago
It was that time of year again when baking students at the Sydney TAFE Ultimo were recognised for their hard work and achievements on completion of the Retail Baking Bread, Retail Baking Combined and Patisserie Certificate III Courses. Each year the graduation ceremony for baking students is held in the Apprentice Restaurant at the Ultimo campus ..read more
Sourdough Bread Recipe Blog
2y ago
Kneading is all about modifying the flour protein to impart flexibility with enough strength to trap, yeast and bacteria generated, CO2 gas. It’s important that the protein network in the dough remain in tact so the gas doesn’t escape like a deflating balloon. See these photos below of wheat flour protein (gluten matrix) being stretched ..read more
Sourdough Bread Recipe Blog
2y ago
We were inspired by this post from The Perfect Loaf to try making a sourdough ciabatta for some special friends, who used to own a cafe and are very particular about their food. The first thing we realised about ciabatta is that it really should be eaten the same day that it is baked. Because ..read more
Sourdough Bread Recipe Blog
2y ago
This recipe uses 60% stoneground flour and 40% bakers flour. Stoneground flour is created by grounding the whole wheat grain using a stone mill. The process is slower and prevents the grain from being exposed to high temperatures allowing more of the nutrients to be retained. The endosperm, bran and germ are in their natural ..read more
Sourdough Bread Recipe Blog
2y ago
Learn the secret to making gluten free bread in your own home from our guest expert, Robin Ellenberger. HISTORY Almost every day, it seems, one can find an article written about coeliac disease. They are often seen in newspapers, glossy magazines or on television. It can be laughed away as a “new age” fad, it ..read more
Sourdough Bread Recipe Blog
2y ago
A lovely way to start your day with a sourdough packed to bursting with fruity flavour. The figs, apricots and raisins combine beautifully with the walnuts to create a delicious sourdough bread. Unit size 1000g (35.274oz) Number of loaves 2 Total flour 817g (28.819oz) If you have our app then the alarms are worked out ..read more
Sourdough Bread Recipe Blog
2y ago
This Easter happened to coincide with my birthday and Karen, Boris and I took our families to stay at a farm house for a little R&R. We stayed at the comfortable Billabong Cottage in Norway near Oberon on the western side of the Blue Mountains, about 3 hours from Sydney (Australia:). We decided to make ..read more
Sourdough Bread Recipe Blog
2y ago
We recently received some feedback from a Bread Boss user who expressed dismay at the plethora of sourdough terms used all around the English speaking world. This included books, videos and websites. It’s all very confusing and makes it hard to understand. Bread Boss seemed like just another one to add to the pile of ..read more