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Baker's Treat Baking School Blogs

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Regenerative wheat growing: it’s about soil health
by Matthew Thorpe
Meet Ben, a farmer focused on stewarding the earth whilst growing grains.
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The bread flours I use
by Matthew Thorpe
I get asked what flours I use, here they are. A simple guide.
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About flour: protein percentages and more
by Matthew Thorpe
Protein, starch damage, ash content. Here's what they mean and why they matter.
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The true cost of homemade bread
by Matthew Thorpe
Does it make sense to bake your own bread? Here it is in dollars and cents.
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Four ways to improve your baking
by Matthew Thorpe
Balance is enjoying and seeking to improve.
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5 Sourdough Starter Myths
by Matthew Thorpe
These myths are common in books, blogs and videos.
- sourdough
- sourdough starter
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6 Supermarket Bread Myths
by Matthew Thorpe

The real story about supermarket breads.
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Meet durum wheat (and the farmers growing it in Clare Valley)
by Matthew Thorpe
Learn about locally SA grown, full flavoured and unique durum grain.
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Why do you bake? (Part 1)
by Matthew Thorpe
You may see yourself in some of these reasons or be inspired to start.
- baking
- home-baking
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Banneton basket prep and care
by Matthew Thorpe
A quick reference guide for your new banneton brotform basket.
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Meet a wheat farmer: Dave from Freeling-Barossa.
by Matthew Thorpe
Dave and his family grow food. Learn more about their farm.
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Which comes first: the dough or the seeds?
by Matthew Thorpe
Quick tips for adding seeds into your dough.
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