Our Goal

Naturally, our goal is to produce good bread.

The starting point lies in the ingredients used - organic flours and grains, spring water from the Adelaide Hills, Himalayan pink salt. The starter culture, made only from organic flours and spring water, must necessarily would also have in abundance Blackwood micro-organisms (wild yeasts and bacteria) - though I do not know to what extent that this would impact on the overall result. Blackwood is a beautiful area, abounding in trees and green life, with forests and gullies and gorges only minutes away.

Attention is then paid to techniques designed to maximise the flavour and health potentials hidden in grain. In truth, these techniques are based on the way we believe bread was made hundreds of years ago, with the predominant emphasis on long fermentation times and gentle handling of the dough.

Finally, we have found that the mere fact of baking in a wood oven enhances moisture, crumb, and flavour of the breads.

Daily Breads - a work in progress

Organic Spelt and Wheat - baked each day.

37% of the flours are stone ground, with a significant proportion fresh milled on site.

Crumb Shot of the Spelt and Wheat sourdough

ORGANIC FIVE GRAIN LEVAIN. Baked each day.

Cracked Rye, Oat Kernels, Sunflower Seeds, and Linseed are soaked overnight before using in the dough. 49% of the flours are stoneground, with approx. half of this fresh milled on site.

100% Organic Spelt Sourdough

Well, strictly speaking, 90% spelt as a wheat starter is used.

Of the spelt grain, 50% is freshly milled straight into the dough, capturing maximal nutritional value, with the remaining 50% roller milled.

Organic Sultana and Spice Sourdough

56% roller milled, 36% light stoneground (where 15% of the bran is removed), and 7% freshly milled.

The sultanas, cinnamon and mixed spice are soaked in a rooibos chai tea overnight before using in the dough.

Organic Black Rice and Sesame Seed Sourdough

37% stoneground flours, with liberal amounts of sesame seed and black rice. Compared to brown rice, back rice has the higher antioxidant activity and contains more protein.

BREADS ALSO BAKED ON A REGULAR BASIS

Ethiopian Black Bread - usually baked for Saturday.

This sourdough is fully stoneground (some freshly milled here in the bakery), using rye and wheat flours. Linseeds and sunflower seeds are soaked overnight and then added to the dough. Giving the dough its unique flavour are caraway and fennel seeds, coffee, and chocolate.

Margherita Focaccia - usually every day.

Our focaccias are made using organic flours and with botha starter culture and conventional yeast. This is our Margherita focaccia, using homemade tomato sauce.