A demand for wholesome, unprocessed food has seen bakers increasingly return to the ancient technique of using sourdough starters over commercial yeast to leaven bread. Australia is...
The science of bread When Michael Rakov’s daughter was a teenager, she walked into her parents’ bakery to find her father mixing dough. He called her over...
RONDO Dough-how and more’ stands for expertise in everything related to dough, techniques, technology and processes, from the small artisanal bakeries all the way up to big...
