The Sourbrobaker journey began back in 2015 in a tiny flat in North London. I was hard at work perfecting the art of the pancake loaf of bread (aka the failed loaf) when fate threw me a lifeline in the form of a one day ‘introduction to sourdough’ bread-making course at one of the best bakeries in London; e5 Bakehouse.
Stepping foot inside the heart of a bakery and seeing the action, smelling the various ferments, and witnessing the culmination of all those careful steps as crusty, burnished loaves of delicious sourdough bread were pulled from the ovens was an inspiring experience and from that day on I was hooked!
A return to our home of Melbourne followed, where the obsession intensified as, one by one, sections of our small home were gradually taken over by baking equipment. The day that a grain mill I’d been gradually saving up to buy for a couple of years arrived on my doorstop (allowing for freshly ground flours) all the way from Montana, USA was confirmation that the obsession had reached new heights.
Since that day back in 2017 my goal has been to provide my community with the healthiest and most flavoursome sourdough breads and pastries that I can produce – by using grains and flours that are as local as possible, always organic or biodynamic where available, grinding flours fresh and by hand (this maximises both the flavour and nutrients in the bread), and using a long, slow fermentation to aid in digestibility.