Our family love quality sourdough and have operated two artisan bakeries since 1990. Our last bakery was Companion Bakery in Oatlands, Tasmania.
That bakery brought us to Tasmania in 2009 where we stayed. We also helped set up and operate flour milling at Callington Mill, across the road from our bakery.
Graham has always enjoyed helping people to learn how to make quality sourdough. He featured on episodes of Gourmet Farmer and Poh's kitchen, as well as taught sourdough baking at The Agrarian Kitchen for several years.
We don't operate any bakeries anymore but we do help others to bake. Sourdough baking really is such a simple art. It is a combination of connection with process, quality baking ingredients, and the fifth ingredient: Time
Hope to catch up with you and chat on the blog. Cheers. Graham
Comments (3)
I ordered your starter and used it today. my bread is beautiful!!! I cant wait to cut into it—about noon this will happen. Since being home in North Dakota, I have tried and tried to get my starter going. no luck, until I used the starter from you. Can you tell me why I had such hard time getting my starter to get active? I am at a loss and would like to know what I did wrong. thank you.
Thanks Jeremy. It is a work in progress! Hope you are going well. Graham
Cheers Graham….
Love the new Sourdough.com…. met so many people and so happy it’s working for you now!
Jeremy