Baker's Treat | Cooking school

Baker's Treat

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• Bakery
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25.01.2022 Same oven, same dough, different baking conditions, both delicious. The left loaf was baked in a cast iron pot; the right loaf was baked uncovered on a tray. The 'pot' loaf has a lighter texture and thinner crust due to the moisture trapped for the first third of the bake. The 'uncovered' loaf has a darker and thicker crust due heating up quicker and hasn't spread as much. Lots of ways to adjust the process to make the loaf you prefer

25.01.2022 Two (short) baguettes: baked in the same domestic oven. One loaf baked covered (right), the other baked uncovered (left). The result: different crusts, both delicious. Which would you choose?

24.01.2022 Fast becoming a customer favourite: apricot and walnut sourdough

23.01.2022 Some of the lovely loaves baked fresh and delivered warm to eaters in surrounding suburbs. You order, we bake and deliver #onkaparinga #southernadelaide #morphettvale

21.01.2022 Colours of rye: light, medium and dark. Which do you prefer?

20.01.2022 Delicious breads for my wonderful customers #gosouthgolocal across (some of) #onkaparinga - all sourdough: bakers loaf, apricot walnut, spiced fruits, seedy spelt sprouted rye, grainy (yes, I like oats!).

19.01.2022 This is what 18 hours in the oven at approx. 120C looks like for #pumpernickel with @fourleafmilling organic rye in the #rofco oven #adelaide - these loaves will rest for another 24 hours or so before the revealing slice...

19.01.2022 Adjusting bench wheels on the [no class] weekend - slightly lower bench height (they were very tall) and a new double wheel for extra support. And now the ingredient shelves have wheels too! #richmondwheels

19.01.2022 Still a customer favourite Lots of seeds, heaps of sprouted rye grains, handmade, and delivered fresh: 'seedy spelt sprouted rye' sourdough loaf.

18.01.2022 Learn to make rye sourdough breads with us this weekend! #adelaide #southaustralia

17.01.2022 A quick look at some of our hand-crafted sourdough breads from yesterday's bake. Each fortnight Thursday I bake fresh and deliver to homes, offices and businesses across the southern suburbs. See our website or contact us to find out more #gosouthgolocal #onkaparinga #adelaide

17.01.2022 'Knead' (need) some help? And want to learn to make your own sourdough bread at home? Apply now for our 'Knead Some Dough' Program. Current round closing soon. The selected recipient will be eligible to join one of our popular introduction classes at no cost ($149 value). Don't be embarrassed (you won't be publicised), apply via our website ASAP.

16.01.2022 Spot the difference Same dough, same bake, different shaping method. One quick (left) and one more complex (right).

16.01.2022 Microbes are amazing! The week begins (Monday) with a tiny amount of sourdough starter (less than 100grams), and by Wednesday morning there will be enough to ferment 30+ loaves

15.01.2022 I've been experimenting with @pangkarrafoods #durum stoneground wheat flour It's rewarding (and sometimes challenging) baking with new and different grains and flours - each one unique and requiring nuanced handling. Grown locally in #clarevalley #southaustralia

14.01.2022 Experimenting with delicious Arkwright Estate #fleurieupeninsula olives for our speciality sourdough loaves #gosouthgolocal

12.01.2022 Stone-milling Four Leaf Milling #spelt grains at home. I like freezing the grains before #hawos milling (especially in the warmer weather) -- the resulting flour is cooler.

10.01.2022 Fresh #organic rye grains from @fourleafmilling You may (or may not) be surprised by the colour - rich blue/grey/brown tones. Hint: lots of rye bread made in Australia has darker colouring ingredients added.

09.01.2022 'wet shaping method' for this delicious rye-spelt-fruit-bread (coming soon...) Using water on the bench and hands is a great alternative to dusting flour: easier to clean up cheaper if using seeds, the dough surface is instantly tacky and ready to connect with coating

08.01.2022 Looking to borrow a book: 'The Rye Baker' (Adelaide/South Australia based). I'm hoping to look through 'The Rye Baker' by Stanley Ginsberg to decide whether to purchase. Does anyone in Adelaide/South Australia have a copy gathering dust they'd be willing to loan to me for a couple of weeks? I'll be careful :) Feel free to DM or comment. Thanks! (Matthew)

08.01.2022 One of my baking students inspired me to plant wheat again this year (a bit late in the season). I've planted in a pot for a sunnier position and easier viewing for students at classes

07.01.2022 Do you use flour? We have flour to help 'put bread on the table' We now stock a range of quality, great value flours - use the flour we use! Order online and collect at our Morphett Vale kitchen warehouse (by appointment) or convenient delivery available (Adelaide metro/outer $14.00 up to 25kg / we can do custom shipping quotes for regional SA).

07.01.2022 Wheat waving in the wind

05.01.2022 Today is mix, ferment and shape; tomorrow is bake and deliver (yesterday included some fermenting too). #sourdough #gosouthgolocal #onkaparinga

05.01.2022 Apricot walnut sourdough loaves rising slowly overnight #fermentation The #banneton baskets support the dough so it rises 'up' (taller) rather than 'out' (flat).

03.01.2022 Experimenting for a new multigrain sourdough loaf - what's your favourite seed or grain in a multigrain bread?