Sourdough

We offer three different styles of Sourdough.

Although it is not a product we bake daily we do accept orders of all 3 styles.

The Sourdough we refer to as “Natural Flavoured” is our popular choice. This one is normally available with our weekend bakes.

Please refer to this link before making your Sourdough Choices

If you choose the Traditional Sourdough we are currently using Wholemeal Flour.

Also depending on order quantity we may need time to develop the volume of dough required.

Of course our Sourdough can be ordered to have the  Biohawk Gluten and Allergen Digested  Treatment.

 

Sourdough and Sourdoughs

Basically we consider Sourdoughs to be 2 different main groups.

There is what would be considered a true “Sourdough”, and what we would describe as a “Generic Sourdough”.

The “Generic Sourdough” seems to be the common way most commercial bakeries go these days. So what is  a “Generic Sourdough”?

“Generic Sourdough” to us is just a regular flour dough (be it white or wholemeal) using a commercial type yeast (to leaven the dough) and Bread Dough Improver.

To give the bread a “Sour” taste an additive is introduced, be it a powder or liquid (Vinegar can even be used). This whole process can go from the flour bag and out of the oven in less than 3 hours.

This Bread is a much lighter loaf than a “Traditional Sourdough”.

To us a true “traditional” Sourdough is basically made from the ground up so to speak.

Our Traditional Sourdough (without giving too much of our process away) has a four step process.

Initially we start with a “Mother Dough”. This dough is where it all begins. We continually feed this dough and carve off a portion to mix into new Sourdough Bread dough. Just to elaborate, our “mother dough” was started naturally cultivating natural air and grain born yeasts.

We mix the new Bread Dough and let it rest for at least 12 hours before adding more flour and water. This period allows time for the yeasts and enzymes to naturally break down the flour.

A bit of a disclaimer here: If you do your own research, you may come to the conclusion that this process enhances the flour flavour, and may also enable more nutrients to be available for digestion, and may reduce allergen reactions. (Sorry can’t testify to this, we just make the bread).

https://breadtopia.com/gluten-intolerance-and-bread/

Ok! Lets get back on track. This new dough, after resting for at least 12 hours has more flour and water added along with vegetable oil, and Sea Salt.

The dough is then cut into sizes and trayed ready to prove.  After another period of 5 to 8 hours, the product is baked and ready for your table.

Additionally we offer a “Natural Flavoured” Soughdough. This particular Bread offers a mild “Tang” of Soughdough Flavour.

A crust much like a “Tradional Sourdough”, the bread itself has a lighter “crumb” similar to a regular bread Loaf.

(Disclaimer: This bread is made with our normal bread dough, mixed with our own cultured Sough dough giving it the “Natural” flavour).

So now it comes back to you asking yourself.

“Which bread do you want to eat?”

Of course our Sourdoughs can be ordered to have the  Biohawk Gluten and Allergen Digested  Treatment.

 

Cold Drinks and Hot Foods

Along with the variety of Baked Foods we offer, it nearly goes without saying, that we also offer a selection of Cold Drinks.

As well as Soft drinks and Energy Drinks, we also have a selection of Dairy Farmers Milk Drinks, Fruit Drinks and Juices.

If we don’t have your preferred brand or flavour, perhaps the neighboring “Friendly Grocer” will.

Perhaps you want a Pie or Sausage Roll, but someone else wants a Burger, or Fish and Chips. That’s OK, “Uncle Bill’s Takeaway” is close by as well.

Whole Grain (Multi- Grain)

Just like our white Flour (unbleached) and Wholemeal Flour, the Grain we use for our Daily Fresh Baked Multi-Grain Bread and Bread Rolls comes from an Australian Family Owned Flour Mill. http://benfurney.com/

The mixture of grains we currently use are:-Wheat, Triticale, linseed, Corn, Mung Beans, Rye, Soybeans, Chick Peas, Canola Oil (content may vary due to seasonal availability).

Although some of these grains are softened before we receive them, our process involves a further softening process.

Bread and Bread Rolls

So when you buy your loaf of “Fresh” Bread or Bread Rolls, do you ever ask yourself the question.

“Where was this loaf last night?”

Here’s some possible answers:

Was it already on the shelf in the store (for who knows how long).

In a Truck maybe coming from a warehouse or distribution centre.

Maybe thawing before being baked.

So then you start wonder “How Fresh is it really?”

Or “Well it must be fresh otherwise a preservative would need to be added to keep it “Fresh”, How do they do get it to last if they claim its preservative free”

If you care enough, you can find those answers online how this can be done without adding to the dough.

There is an alternative to ensure the Bread you get is freshly made.

By time most people in our Town are in bed, our Bread, Bread Rolls and Buns are still just flour in a bag.

This means the loaf of Bread, Bread Rolls, or Buns  you buy in the morning are less than 24 hours old.

So next time you buy a Bread Product ask yourself “How Fresh is this Bread, and how much longer will it still be palatable.

What Flour do we use?

The Flour we use is unbleached and made from Australian grain.

Our Flour comes from an Australian and Family owned flour mill. http://benfurney.com/

 

Ginger Bread Biscuit

An all time favourite of our customers (and ours) are our Hand Decorated Ginger Bread “People”.

Using our own recipe incorporating Fresh Eggs, Australian Wheat Flour (unbleached) (http://benfurney.com/), and Australian Cane Sugar, and Australian Cane Syrup.

We bake this product in small batch lots to ensure product freshness.

Also the big news with these biscuits, is that they are now made adhering to the “Gluten and Allergen Digested” protocols set out by Biohawk using “Biohawk Relief (natural digestion aid)”. http://www.biohawk.com.au/