Sourdough Companion is a community of bakers interested in naturally leavened breads. This very occasional newsletter features recipes, news and events from the baking community.
Companion Bakery is a new baking centre located in Oatlands, Tasmania, Australia. Central to the bakery's philosophy is the use of organic flour and locally sourced ingredients. All bread is naturally leavened, shaped by hand and baked using an Alan Scott designed wood-fired oven. Beginning in April we will be holding sourdough baking classes. The classes are hands-on, guiding guests through every stage of the sourdough baking process. Classes are taught by experienced and friendly baker, Graham Prichard. Click here for more info on courses
Sourdough Companion has been re-launched with a new look and recipes section.
The Recipes section is a place for bakers to store & share their favourite recipes. Already some fantastic recipes have been contributed (many featured above). You are able to browse breads of particular styles such as Baguettes, Ciabattas, Fruit Breads, Pizzas or just browse all breads that are naturally leavened.
One special feature of the new recipes section is the automatic calculation of Bakers Percentages. Simply upload a recipe and a bakers percentage table will be calculated from your ingredients, giving you a greater overview of the makeup of your dough. See an example: Johnny's Ciabatta Integrale.
Callington Mill is a Georgian tower mill built in 1832. The only mill of its kind in the Southern hemisphere, the mill is currently being restored into a fully working flour mill by March 2010. The mill will produce organic flour, specialising in ancient grains such as Rye, Spelt and Quinoa. We have been selected to operate the Callington Mill!
Videos, photos and other media will flow on from this adventure. We can't wait to document the workings of a traditional flour mill!
As identified in a recent article in Wish Magazine entitled 'Sourdough Wars'; there has not been an easily identifiable standard for Sourdough bread. This meant that bread with commercial yeast or souring agents could be called sourdough.
The Artisan Baker Association have introduced a new set of baking standards designed to make it easier for bakeries to declare what is going into their bread. Standards are listed at the bottom of bakery pages on sourdough.com
Sourdough Companion is now very much a world-wide baking site and we'd just like to say thanks to everyone for contributing and being part of the community. If you've got news, suggestions or thoughts please let us know:
Maedi & Graham Prichard