Good bread is not only a staple, it’s an unrivalled simple pleasure.
Torn straight from the loaf, and served with olives as a starter; buttered and put alongside a robust soup or spread with jam as the easiest morning tea, we all love good bread.
At Little Kickerbell we were lucky enough to have Renee Neale from Reverence Sourdough run a weekend workshop on the finer points of baking sourdough.
Over two days Renee generously shared everything she knew on bread making.
She & her husband run Wholegrain Milling Gunnedah; Australia’s oldest certified organic mill. They supply the very best bakers around Australia with their quality organic flour and grains. It’s through these master bakers Renee has honed her skills.
Initially she began baking for her family, sharing leftover loaves with friends & neighbours.
It was impossible to keep that secret; good bread in our neck of the woods, is not easy to get. Renee’s community insisted she bake more. And she has. Her bread is sold at fine food stores & served in restaurants throughout the Upper Hunter / North West regions of NSW.
And the workshop attendees have continued their baking, experimenting with various flours & grains, adding seeds, dried fruits & spices to their loaves.
We stay in touch; randomly texting one another with photos and tips. Our bread evolving as time goes on. We’ve learnt that perfecting sourdough takes time.
For more information about Reverence Sourdough contact:
Renee Neale 0417 661052 or visit Reverence Sourdough
Follow Little Kickerbell on Facebook & Instagram for notifications on all upcoming workshops.
Listening & Reading
Tartine Bread by Chad Robertson
“A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States…”