Articles

• Bread and health
  The glycogenic index of sourdough bread is 68 compared to 100 for non-sourdough bread. This means that sourdough will help you hold your blood glucose in check, according to research at Lund University in Sweden. The lacto-fermentation process actually uses carbohydrates in the food, converts it to lactic acid, and lowers the carbohydrate content. [Read the full article]
  
  
• Mossel Bay
  Situated halfway between Cape Town and Port Elizabeth, beautiful Mossel Bay is a coastal village and harbour of the World Famous Garden Route. This popular holiday town is surrounded by a sunbathed peninsula and the refreshing waters of the Indian Ocean. [Read the full article]
  
  
• Naturally fermented hearth bread
  Why would anyone build a wood-fired brick oven and bake in it, in this day and age? And why bother to bake with a natural leaven (sourdough culture) that hangs around in the refrigerator and has to be resuscitated before it is used? [Read the full article]
  
  
• Nutritional characteristics of organic, freshly stone-ground, sourdough & - conventional breads
  Consumers concerned about their health are changing their dietary habits. Yet most are unaware of the potential nutritional value of bread, which makes up a major part of their diet. However, comprehensive information concerning this topic is not readily available. This paper compares the nutritional characteristics of organic, freshly stone-ground, sourdough breads with conventional breads, highlighting the factors which inhibit or enhance its nutritional value. [Read the full article]
  
  
• The Baker's Hands
  The baker is lucky, lucky indeed, to have this life of the hands. Walk into a bakery and watch. The shaped loaves are enclosed in their snug linen couches, the master touches the surface of one and says to the aspiring young worker, "We'll load them in six minutes." [Read the full article]
  
  
• The Five keys to making good Sourdough loaves
  The term artisan has become somewhat overused in recent years as bakers, food writers have attempted to cash in on the American consumer's desire for handmade, healthy foods. In my perspective artisan bread is only called artisan if an experienced and sensitive baker has intimately overseen its baking every step of the way (re Daniel Leader). [Read the full article]
  
  
• The myth of bread
  Bread is both the simplest and most agonizingly difficult thing to bake. Composed of nothing more than flour, water, a little salt, some yeast and a great deal of patience, it is the most basic of foodstuffs, eaten in one form or another for millennia. [Read the full article]
  
  
• The Story of coffee making
  Legend has it that coffee was given to the prophet Mohammed as he lay ill. The angel Gabriel brought a black beverage which gave him exceptional stamina and strength. The name coffee is derived from the Arabic word "quahweh" meaning any drink made from plants. Muslim teaching prohibits alcohol, so coffee became known as the wine of Arabia. [Read the full article]
  
  
• What is Bread?
  Bread is the wheat the farmer sows, and the grain that awakens beneath the earth... bread is the pale shoot that rises, and the blade that breaks forth in the Spring. [Read the full article]