The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Australia

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CateF's picture
CateF

Hello from Australia

Cate here from Australia.  Quite new to bread making but have been attempting it on and off for all of this year.  


Currently trying my hand at sourdough and made my lovely starter in June this year.  We have become quite close :-)


Looking forward to reading, learning and enjoying it all. 


The book I'm playing with right now and that has empowered me to try it all again is by Hugh Fearnley-Whittingstall and it's his everyday cookbook.  I've not yet ordered his bread specific book but given my success with his strategy I can see it may be under the Christmas tree at the end of the year.


Bye for now

BellesAZ's picture
BellesAZ

Hi Cate,


I'm married to an Aussie (actually born in the UK, raised in Australia) and we live in the states now.  I lived in Melbourne for a couple of years.  Gads, how I miss their lovely bakeries - crusty sesame seed topped white loaves with the fluffiest crumb.  What I wouldn't give for bread like that.


Not a big fan of levain style breads, but there are tons of fans here.  You'll enjoy this place as much as I do, I'm certain.


Cheers

CateF's picture
CateF

Thanks for the message - nice to have a connection almost from Oz!  Real bakeries.... yum - I adore them too.  I hope to find my way around and be amazed and inspired.  Cheers Cate

yozzause's picture
yozzause

HELLO AND WELCOME CATE


Good to see fellow Aussies joining the fun, congradulations on your early  forray into sour dough starters it took me years to have ago down that path.


What part of paradise do you hail from? kind regards from YOZZA in Perth WA 

CateF's picture
CateF

Hey Yozza - Perth seems a world away from here.  NE Victoria is my abode - in the foothills of the mountains.  Wet and windy recently, you may have seen the stories of fire last year and flood this year.  Love to hear some more of your woodfired oven experiences - it's on the list of things to do.  Cheers Cate

Ruralidle's picture
Ruralidle

Hello Cate


Welcome to TFL.  It really is a great resource with lots of very experienced bakers, recipes and advice on techniques.


I am surprised that you have moved to baking sourdough almost straight away, the more cautious - like me - spent a few months (years) making bread with commercial yeast before we moved into making bread with a natural ferment.  Sourdough is great once you master it and I understand your relationship with your starter.  When we were on holiday last year my email home on how to keep my ferment alive went astray and I was really pleased to find that my eldest daughter had looked in my baking books and done enough to keep it going, one of the few bright parts of leaving west coast Canada to return to the UK!  My starter is now about 18 months old and - it appears - far more resilient then I give it credit for. 


There are a lot of different views on which bread baking books to go for.  A lot of people on TFL like Peter Reinhard or Hamelman.  Personally, I like Richard Bertinet's books Dough and Crust and I use his slap and fold technique all the time (perhaps because I learnt how to make edible bread from him at his cookery school in Bath).  I find them easy to read and the recipes produce great tasting bread (but so do many others).  The choice is yours :)


I hope you enjoy TFL as much as I do.


Ruralidle

CateF's picture
CateF

I don't know if I'm brave or foolhardy but I love to get back to the real basics of things - unadorned and untamed so to speak, so making my own starter seemed the most natural thing to do.  We are still really getting to know each others foibles but I think we are getting there.  I think this place is like a treasure trove and can't wait to explore some more.  Cheers Cate

yozzause's picture
yozzause

hi Cate


Victoria does seem to be doing it tough, all the more reason to get away for a break in the West!


you may enjoy having a look at sourdoughcompanion.com quite a few TFL members contribute to both sites. 


 


 


 


a picture of the oven we built at tafe  from a cd fron RADO from Traditional oven


and a leg of pork after  a long slow roast, more than 8 hours from memory after we had baked 18 x 500g loves of bread. the pork was sensational no crackling the skin had just about dissovled.



 


kind regards Yozza

CateF's picture
CateF

Look at that oven!  Fantastic and the pork looks mindblowing.  Fantastic stuff.  I sooo want one of these at my place.  What an inspiration.  Thanks  Cheers for now Cate

yozzause's picture
yozzause

Hi Cate


i want 1 too and hope to build in the next 12 months if you google traditionaloven.com you can have a good look at Rado'site and pictures etc


Yozza