At the Tasmanian Women In Agriculture  Conference  last weekend at Deloraine I delivered two workshops.  As a gift afterwards they gave me one of the best gifts ever a 5kg bag of stone ground organic spelt flour from the Callington Mill in Oatlands, Tasmania.   Yesterday I put the flour through its paces, even if only to to make a loaf of … Continue reading Spelt Bread

Well the experiment I spoke about in my last blog worked!  I used the dregs from the stout barrel (called "Trub" I am told by a brewing expert) as the only raising agent in a loaf of bread.  Quite truthfully I had my doubts, but mixed up a batch or bread minus the dried yeast I … Continue reading Stout and Beer Bread from Trub

Robert (husband) has taken to brewing his own beer and stout.  He's not much of a drinker mind you, but loves playing around with the brews.  There is however, a great quantity building up in the shed.  Last night he left half a stubbie of stout sitting on the bench.  We needed bread so I threw … Continue reading Beer or Stout Bread

For the last two weeks I have been experimenting more with sourdough.  I made a plant last week from  wheat  flour as usual, using stone ground wholemeal flour and warm water.  All you need to do is mix 2 tablespoons of the flour with about 3 tablespoons warm water.  I use tank water which is … Continue reading Sourdough – yeast that comes free from the air, plus gluten free sourdough starter.

I don't know about anyone else, but I seem to always end up with leftover cooked porirdge - not much mind you, just enough to think it shouldn't be wasted.  (I hate wasting perfectly good food).  I've found a really good way to use it up is in bread dough.  You can make a large loaf, … Continue reading Leftover Porridge to make Oat Bread

Today there is cause for great rejoicing, a monumental day in my kitchen.  I have finally accomplished the making of a successful sourdough plant.  I had been told it was virtually unachievable, and indeed my previous attempts have been anything but inspiring but now I know it can be done and how to do it. … Continue reading Sourdough starter and loaf