Teresa L Greenway
Author Archives: Teresa L Greenway

Summerdaze Sourdough Bread

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Sourdough Baking has Exploded in Popularity!

In the early 2000’s it was rare to find any information on the internet about how to bake real sourdough bread. Now it seems like everyone is interested! When I tried to figure out how to bake real sourdough bread so long ago, I had very little help or resources. There were only a few books […]

Better Baking Bakers

In this last week of May, when people are transitioning from spring to summer barbecues and picnics, take a moment to check into a new baking course. The following courses are all on sale for $10.99 until the end of May. Most of the courses have not one, but many types of bread formulas. Click […]

More About Flour

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Diddly Buns for Breakfast

Hello friend, If you are seeing this it means the content you are looking for is restricted. Welcome to The Baking Network. This site is for networking bakers from around the world. Thank you for joining, we look forward to seeing you around the site. Please browse around and get comfortable with the layout. Some […]

San Francisco Style Bread Course and Private Group

The San Francisco Baking Course and Private group have really taken off. We are having a lot of fun experimenting and sharing our San Francisco style loaves as we learn to promote the “sour” in sourdough baking. The course is available at discount here: Bake San Francisco Style Sourdough Bread. You will find a link […]

Endless Dessert Ideas

Hello friend, If you are seeing this it means the content you are looking for is restricted. Welcome to The Baking Network. This site is for networking bakers from around the world. Thank you for joining, we look forward to seeing you around the site. Please browse around and get comfortable with the layout. Some […]

Temperature and Timing San Francisco Sourdough

In my online course “Bake San Francisco Style Sour Sourdough Bread” a student was struggling with over-fermenting the dough because they used their oven as a proofer to keep the dough warm. I usually use my Brod and Taylor proofer because it really helps me dial in the right temperature. However, I decided to use […]

Icelandic Rye Bread

Hello friend, If you are seeing this it means the content you are looking for is restricted. Welcome to The Baking Network. This site is for networking bakers from around the world. Thank you for joining, we look forward to seeing you around the site. Please browse around and get comfortable with the layout. Some […]

Making the Ideal Buttermilk Biscuit

I love making biscuits. There are so many ways to make them and different styles that people prefer. I enjoyed this article on how one chef makes her biscuits and I think you’ll enjoy it too: Crisp and sturdy: Erika Council on the ideal buttermilk biscuit by Francis Lam Next to cornbread, there is probably no […]

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