WELCOME & Thanks for dropping in!
I’m Tia, and I’ve been baking & making bread since I was in my teens. Making and baking is my form of meditation and staying grounded in this crazy world of ours. Baking bread and cultivating sourdough cultures is an exciting journey of discovery every day.
Baking for me is a form of mindfulness, it makes me focus and savour the present moment.
I made my first wild levain just before my youngest was born, little realising I ended up nurturing two little babies in the process. – both creations are now 19+ years robustly stepping into their second decade.
We have been living in an age of gluten intolerances and now, to cap it, we are experiencing a global pandemic. I am so grateful to have been able to evolve my bread making skills over the past couple of decades.
I have been sharing these skills with like minded bread enthusiasts for a few years now by doing workshops at the Chaffey Community Centre in Renmark or directly in your own kitchen when invited. Social Distancing has put a stop, or at least a pause to that for now. In response to this I have launched Online Workshops and discovered what fun these truly are! I can still share my No Need To Knead method of making bread with you. The best part has been that the cost of my workshops have actually gone down and in a funny way made them more affordable and accessible to anyone who is interested in participating in one of them.
My first online workshop is on how to create your own natural leaven / sourdough from scratch and during this pandemic this is absolutely free. Yeast, that commercial stuff, has become a bit scarce right now but providing you can get hold of some flour you should be able to still bake real good bread with natural leaven. Yeah, I know, flour has also been a bit of a scarce commodity too! Which is why I’m offering my workshops for creating natural leaven for FREE because I want to help you take the pain away from making it and avoiding unnecessary waste as well in the process. I truly believe everyone deserves to know how to bake & enjoy wholesome nutritious bread in a sustainable way.
“I truly believe everyone deserves to know how to bake & enjoy wholesome nutritious bread in a sustainable way.”
I blog here to connect with like minded fellow bread heads #baketoconnect and this is the only place that forces me to make sense of my bread notes.
A bit of bio: I am a BreadCoach based ‘down under’ in the Riverland, South Australia. I have over 25 years experience baking bread; a Bachelor of Arts in Catering & Publishing from Oxford Brookes University, UK. Have had the good fortune to study and rub shoulders with International Bakers at the Barcelona Guild of Master Bakers: Josep Pascual (famous for his Metodo Pascual); Yohan Ferrant (Director of Baking School Barcelona Sabadell); Tony Vals Grau (Director of Gremi de Flequers, Barcelona); Michael Chesnouard (Director of the school Atelier M’Alice of Minoterie Girardeu, Nantes, France); Ezio Marinato (World Champion of Bread Competitions and lecturer at ALMA Cooking School in Italy); Cyril Veniat (Pastry & Baking Teacher at the International School of Adge, Languedoc-Rousillon, France and technical advisor Le Cordon Bleu in Kobe, Japan); Anttu Rautio (Head Baker of Family owned Kotileipomo Siiskonen, Mikkeli, Finland)
All my baking is hand-made with long fermentation using organic flour & local produce where possible. I’m always happy to share my sourdough culture either live or dried if you are able to pick it up – otherwise I’m happy to mail it with a charge on postage & packing.
On occasion I contribute articles to BREAD Magazine – a digital magazine packed with knowledge and insights from like minded bakers who Think Globally and Bake Bread Locally, plus produce & curate the Bread Magazine’s weekly newsletter published weekly FREE