Baker's Treat Baking School Blogs

The real story about supermarket breads.

Learn about locally SA grown, full flavoured and unique durum grain.

You may see yourself in some of these reasons or be inspired to start.

A quick reference guide for your new banneton brotform basket.

Dave and his family grow food. Learn more about their farm.

Quick tips for adding seeds into your dough.

The ‘open crumb’ style of bread is very trendy. Read on for some how-to advice.

Fresh milling is popular. Read more for some ideas from my experience. 

Fresh bread is best but is not always practical. Here are methods to store your breads.

Bread recipes are universal, but the flour names are not. Here's some help.

Many recipe books suggest using ‘the best quality ingredients you can afford’. This is my adjustment.

Cold temperatures change fermentation. Some tips for making dough in cold weather.