Thomas unloading organic sourdough at Boonderoo Farm
the April 2008 edition of Sourdough Companion.
A lot has gone on in early 2008. Whether you are into artisan philosophy, industry politics...or... just want to make damn good bread.
An exciting development is the emergence of 2 day ABA Gatherings. The extra day will give bakers a chance to complete longer fermentaion techniques, such as overnight leavens and retardation.
Gatherings are for home bakers and professional bakers. In particular we are encouraging home bakers to attend and 'partner up' with the many professional bakers that already attend. ABA Members receive a $30 discount on Gatherings and selected events.
See you there,
Graham (Coordinator ABA)
Note: Please contact us if you receive more than 1 newsletter! Some forum and ABA Members have 2 memberships and user names. We would like to correct this.
Last month I had the privelege of meeting regular forum poster Danubian (Boris), in Sydney. Boris is an experienced baker and baking teacher.
On the same visit to Sydney, I was lucky enough to be able to get on board the visiting cruise ship Queen Victoria, and interview one of the bakers!
We are still editing Danubian's video, but Queen Victoria is ready for viewing. As the collection expands, ABA members will be able to access a collection of member videos.
Our new web site keeps getting better in terms of features and functionality. Maedi has been working on a new Video Area, as well as fixing up existing issues, such as getting the forum to display as nicely in Internet Explorer as it does in Firefox (fixed!).
We've had several new bakers join the forum recently and voice their opinions and recipes. Regulars have joined in, resulting in some very open discussions about sourdough process.
Jeremy quietly pushed over the 1000 post mark (congrat's Jeremy!) and later celebrated his birthday by cooking up an extravaganza (chefs celebrate by cooking, of course!?)
Dates for a two day baking workshop at Boonderoo Farm have been confirmed. The event will occur over two days, November 8-9.
Thomas and Gabi Moritz are holistic bakers who make unpretentious sourdough from their North East Victoria property. They have an Alan Scott wood fired oven and bake organically for local markets and shops.
If you have ever wanted to retreat to the wilderness and bake uncompromised bread...then this is your chance.
Cost:$250 / ABA Members $220,
including meals and accommodation.
ABA can now provide bakers with a range of "milled to order" certified organic flour. Artisan Baker flour is suitable for commercial and home bakers.
Both wholewheat and a lighter, sifted extraction are available. Flour can currently be purchased in 10kg bags and 1040kgpalettes. Flour is made from NASAA Certified, high protein organic grain from Queensland, and milled on demand.
Thomas and Gabi from Boonderoo Farm use this flour, and report excellent performance in terms of dough handling and high water absorbtion (hydration).
A limited quantity of SPELT flour is also available.
Do you have some news or something to say? Email us at email@example.com and let us know what you'd like to include in future editions!
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