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Dear Baker,
Welcome to
the October 2008 edition of the Sourdough Companion newsletter.
It
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
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- a recent batch of ciabatta by Dom
Gatherings
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.
Everyone
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
Click here to register
(Individuals can register. No company name required).
Victoria - Australia
Boonderoo Farm still have a few places left for their workshop in the Victorian high country. The event will occur over two days, November 8-9.
Thomas and Gabi Moritz are holistic bakers who make sourdough bread
from their North East Victoria property. They have an Alan Scott wood
fired oven and bake organically for local markets and shops.
Now is the perfect time to retreat to the wilderness and bake sourdough bread in good company.
Cost:$250 / ABA Members $220,
including meals and accommodation.
Click here to
find out more!
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Videos
- 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. A
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.
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ABA Memberships
ABA memberships
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.
Founding
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.
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Web Community
TeckPoh
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.
TP
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. Thank You TP!!
TeckPoh's Gallery TP's Web Site
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Recipe: Jack's Sourdough Crumpets
Jacklang posted this recipe some time ago. He credits Dan Lepard as an influence for the formula.
Click here to make Sourdough Crumpets! Photo by Jack Lang
TrainingBrasserie Bread Training - Sydney, Australia
Courses on artisan baking
Brasserie Bread
have introduced a range of interesting courses on artisan baking. The
courses are very popular and cater for most levels of baking expertise.
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The Sourdough Shop
New
items include a full range of baker's lames and blades, scoops and
jugs, dough scrapers. Banneton prices have been reduced, and we are
also trying to keep shipping costs down.
The Sourdough Shop |
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Thank You..
...for being a part of Sourdough Companion.
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Do you have some news or something to say? Would you like to propose a Gathering in your kitchen or bakery? Email us at news@artisanbaker.com.au and let us know what you'd like to include in future editions!
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ABA, Sourdough Companion. All rights reserved. Artisan Baker, Sourdough
Companion and ABA are trademerks of Artisan Baker P/L.
Sourdough Companion | Artisan Baker Association
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