As an example, lets have a look at the ingredient list for this “Traditional Sourdough” loaf from a premium Australian brand sold in most supermarkets. Ingredients: wheat flour, water – good so far, but then the claim to “traditional” starts to fall down rapidly – yeast, soy flour, sourdough from Read more…
A leaven is simply a combination of fermenting flour and water that causes a bread to rise by inflating it with naturally produced carbon dioxide, a by-product of a fermentation process. When baked, the trapped carbon dioxide expands further with the temperature, and as the bread firms-up, a light delicious Read more…
Bread making is one of the worlds oldest crafts. It has independently originated in many ancient civilisations, in many geographies and has taken many forms, both leavened (fermented) and unleavened. Almost anywhere the seeds of grasses (grains) were harvested, the development of more digestible and palatable ways to eat these Read more…
There is nothing like a slice of toasted fruit loaf with butter with your morning coffee. Our “bread whisperer” has been working hard to develop a fruit loaf like no other, pushing the boundaries of the volume of fruit incorporated into a well fermented sourdough. There are so many variables Read more…