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.

 

Gluten Digested Bread

Our next batch of “Gluten Digested Bread” products that will be baked for pick up Wednesday morning the 25th of October 2017.

Orders close on Monday the 23rd at 4.30 PM.

As well as the Breads, Fruit Buns, Cream (mock) Buns, Apple Pies (Family and small) are being baked.

Vanilla Slice, also our range of scones.

The Fruit Buns and Scones are ordered as a pack of six, the cream are in four packs.

Your choice of bread is not just limited to White Bread. Multi-Grain (pre softened grains), Wholemeal, Wholegrain, and Sourdough may be ordered also.

As well as Loaves, Bread Rolls (Lunch, Hamburger, or Hotdog)  may be ordered.

Not only are these products “Gluten Digested”, other “Food Intolerance’s” are addressed as well. All the product has been treated with accordance to, and with Biohawk’s cooperation and instruction.

http://biohawk.com.au/food-preparation.html

Like our other bread products, we use Australian Flour that has not been chemically bleached. With Gluten Digested Breads we employ a more traditional technique (similar to sourdough), which allows the dough to “develop” naturally without adding improver .  The Fruits and Grains have also been treated to address a whole scope of food allergen reactions.

To those who aren’t sure what we are talking about.

Biohawk have developed a product that we can add to our Breads and Pastries.

It is made from natural ingredients

Do you want to know more about this Biohawk product? Click on this link http://www.biohawk.com.au/

Alternatively you can call in to any Malouf Pharmacy, and your sure to find personnel who can assist you with your needs for the range of Biohawk Products.

http://www.maloufpharmacies.com.au/site/store-locator

If you wish to place an order to be included in the next batch, you can contact us via our email address ”  pie_s@ozemail.com.au   ” .

Sorry I have not set a link up, but a simple cut and paste should do the job and use the reference “Gluten Digested”.

When you order products baked with this treatment:- Please also remember we are in Ipswich, Queensland and would be “pick up” from our store.

Please note: This product is not considered “Gluten Free”, if you have been medically diagnosed with Coeliac disorder this product may not be for you.

However you may find a FAQ sheet from another Bakery using Biohawk Products of interest. http://ishop.solbreads.com.au/t-easygest_faq.aspx

http://www.coeliac.org.au/