the October 2008 edition of the Sourdough Companion newsletter.
is nice to know that bread in its most simple form is flour, salt and
water and warmth. Bakers have the luxury of gaining immense
satisfaction from a limited palette. Our art is extended through
variations in fermentation, ingredients, mixing, shaping, oven
technique and individual baking style. It is wonderful to be a part of
this culture. - Graham
- a recent batch of ciabatta by Dom
New South Wales - Sydney, Australia
ABA will be baking this Tuesday 14 and Wednesday 15 October, between 6am and 12 midday as part of the BakeFest event run by NBIA.
who receives this newsletter - home and professional bakers - are
welcome to turn up and bake with us. Please register online and
introduce yourself to Maedi or myself in the ABA baking area. There is
no charge for this event.
Venue: Chifley Penrith Panthers,
Exhibition Pavilion, Mulgoa Road, Penrith NSW. Please arrive early if you would like to bake! Phone me if you get lost! Mobile. 0437 55 2324 - Graham
- Simon Gosset demonstrates traditional French mixing
Jesse Downes and Robert Booth (Flour Bakery) were bakers in residence at our Ekka Gathering, in Brisbane (August). Rob gave a clear demonstration of how to make Fougasse.
few weeks earlier I was lucky enough to meet Simon, a young baker from
France. Simon stayed with my family for a week and I invited him to
demonstrate some baking techniques at a local baking school, Metro College.
This video shows Simon mixing a dough by hand, using a traditional technique.
More recently, Renaud from France has uploaded a fantastic video showing sourdough being made at his bakery in Paris.
are now provided free to individual members. Current financial
(founding) members will receive additional benefits for the remainder
of their subscription, as well as free renewal membership.
ABA Members....we thank you. Maedi and I are sending you a Christmas
present (insert faith or holiday suited to you!) as a small gesture.
Look out for it in your mail box this November.
has been active on the site for several years. For the past year TP has
also had the title of 'Moderator'. We want to thank TP for such
impartial and inspiring moderating for all this time.
has decided to take a break from moderating but I am certain that we
will still see her hang around as a regular contributor.Take a look at
a few of TP's initiatives, including the Ciabatta and Fougasse and Flat Bread Bake-Offs.
Do you have some news or something to say? Would you like to propose a Gathering in your kitchen or bakery? Email us at email@example.com and let us know what you'd like to include in future editions!
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