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A doughs journey, a friend in a jar and everything else about baking

Sourdough Bread – let’s start the magic

The next few posts / recipes will be all about 100% Sourdough Bread baking. Thankfully there is a rising interest in having your own starter culture to bake your home made sourdough bread. Despite of artisan bakeries popping up in major towns, micro-bakeries and bread on farmers market, it is still not satisfying the nation […]

The pleasure of Real Bread

There is a large gap from my last posting till now and my IG followers know of my struggles getting to terms losing my brother last year. I kept on baking but found it difficult sitting down in front of the computer putting words together. My mind always drifted off staring at all the photos […]

My mixed view of wheat genome decoding

Last week the IWGSC – International Wheat Genome Sequencing Consortium published their findings in the journal Science. Scientists, research institutions in more than 15 countries have worked on a detailed description of the genome, the genetic material present in a cell or organism. It was thought to be impossible due to the complexity being five […]

Are you baking or just eating ice cream?

Lots of my insta friends can’t bear the warm temperature standing in the kitchen switching the oven to 200 degrees C or above to bake. They rather crawl up to the freezer to get some ice cream to cool them down. I have to be honest – I am loving this summer. It is actually […]

The Nations favorite white bread – w/o the additives

What are your expectations to call a bread ‘a good bread’? Shall the crumb be soft and light or gooey and squidgy, the crust thick and crunchy or thin and soft? Everyone’s preference is different. But most people like a soft white bread with high extraction of wheat flour. High extraction meaning no bran included, […]