I've heard of sourdough, what makes yours different?
While it was difficult to source sourdough back in the 70's and 80's, it can now be found in any supermarket & shopping strip. High production chain bakeries use additives like Ascorbic acid, Wheat Gluten etc. to rapidise/standardise the fermentation process in a similar action to Yeast. We mix our doughs until fully mixed then let the strength of the culture interacting with the environmental variables (temp, humidity etc.) decide how long it will take to ferment and build structure/flavour in the dough. Fully natural traditional fermentation provides a bread with more character and health benefits, one of them being more gluten breakdown making it generally easier to digest in contrast to other breads. Some bakes in the winter can take twice as long as summer.
Where do you get the flour from ? What does Sustainable mean?
We happily source our flour from Wholegrain Milling Co. , Gunnedah, NSW.
The flour is certified sustainable where farmers focus on soil health & using natural inputs. For more info, check out their website
What day should I come in to try one your products?
Our Baking Schedule has our standard rundown of what we make each day
Do you slice?
Yes, every bread except Schwarzbrot. Slicing can only be done after the inside of the loaf has fully cooled/set to prevent tearing and Slicer blade blunting. Slices are all 14mm thick.
Do you sell your culture?
No, there are limitless variables maintaining a culture & we maintain it at a set amount for our production. We retail flour suitable to commence a starter & we are always happy to provide general maintenance tips
While it was difficult to source sourdough back in the 70's and 80's, it can now be found in any supermarket & shopping strip. High production chain bakeries use additives like Ascorbic acid, Wheat Gluten etc. to rapidise/standardise the fermentation process in a similar action to Yeast. We mix our doughs until fully mixed then let the strength of the culture interacting with the environmental variables (temp, humidity etc.) decide how long it will take to ferment and build structure/flavour in the dough. Fully natural traditional fermentation provides a bread with more character and health benefits, one of them being more gluten breakdown making it generally easier to digest in contrast to other breads. Some bakes in the winter can take twice as long as summer.
Where do you get the flour from ? What does Sustainable mean?
We happily source our flour from Wholegrain Milling Co. , Gunnedah, NSW.
The flour is certified sustainable where farmers focus on soil health & using natural inputs. For more info, check out their website
What day should I come in to try one your products?
Our Baking Schedule has our standard rundown of what we make each day
Do you slice?
Yes, every bread except Schwarzbrot. Slicing can only be done after the inside of the loaf has fully cooled/set to prevent tearing and Slicer blade blunting. Slices are all 14mm thick.
Do you sell your culture?
No, there are limitless variables maintaining a culture & we maintain it at a set amount for our production. We retail flour suitable to commence a starter & we are always happy to provide general maintenance tips