Up until a few years ago, when there was bread making in the offing, I would head across to the coast, just over an hour away, to buy different flours, grains, seeds and other provisions at the local health food store in the town where my mother lives. Then one Continue Reading
Colac
Irrewarra Sourdough, a new chapter
Foods that rely on natural fermentation in their manufacture give the consumer a kiss of regional flavour. Out of a melange of lactobacilli bacteria and wild yeasts that live in the air where the food is made comes a unique regional souvenir. Sourdough bread is one such food Continue Reading