I fell in love with baking Sourdough sometimes in 2014. I had baked a lot of bread many times before, but baking with Sourdough starters just opened another bread baking world to me.

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I have three Sourdough starters:

1. George II - rye Sourdough starter

2. Philomena - rye Sourdough starter

Funny story = I dried out George II and posted to Perth where I got dried Philomena from. Nice exchange!

3. Sammy - my precious Gluten-free Sourdough starter.

All my starters are 'fed' with flour and water daily and all my love and care is given to them. If I go away for a couple of days, they stay in fridge waiting for me patiently to come back.

There are different flour options - white bread baking flour, Spelt, Rye, Wholemeal or Gluten-free flours and their combination. George II or Philomena are used for these bakes.

​I bake Gluten-free sourdough bread using a gluten-free Sourdough starter and combination of quinoa flour, rice flour, brown rice flour, millet flour, tapioca flour, buckwheat flour, lentil flour and chickpeas flour. Sammy is used for baking GF Sourdough.

 

PROCESS: Sourdough starter, flour(s) and water are mixed into a dough. Dough sits for 30 minutes to an hour to autolyse. Then salt is added to the dough and mixed again. Dough stays out in room temperature and is then stretched and folded every hour four times. Left in fridge for slow fermentation for 12-24hrs (the longer, the more sour flavour it develops). Then a loaf in shaped, placed in banneton (proofing bread basket) rises for 1-2hrs depending on room temperature. Then a loaf of Sourdough bread is baked, cooled down and ready for lovely customers.

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Sourdough has many health benefits and I think it is the future of baking and eating bread.

Some of sourdough health benefits:

1. It has a lower glycemic index.

2. It contains the bacteria Lactobacillus which means higher production of lactic acid, which means less of the potentially dangerous phytic acid.

3. Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough = less digestion for you.

4. Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids.

5. The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium.

6. Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature. It’s only natural that we eat it as opposed to other breads.

7. The FLAVOR

 

Please see products and prices page. Should you wish to order, please contact me on 0432 363 160 or baking.factory@hotmail.com.

 

​Have a great day!

Jana