WELCOME – Thanks for dropping in!
I’m Tia, and I’ve been baking & making bread since I was in my teens. Now it is something I think, breath, dream, just simply do virtually day in, day out for the sheer joy of it. I have also discovered what a mindful exercise this is for my soul. Baking makes me focus and savour the present moment and as a consequence I have been consciously meditating every day since February 13, 2017 and wouldn’t dream of stopping now, anymore than ceasing to bake bread!
Baking to me is a form of mindfulness: makes me focus and savour the present moment.
I have continued to bake bread due to necessity and it has evolved into a therapeutic journey of discovery on how to bake bread with No Need to Knead along with cultivating wild yeast with just water and flour.
I actually made my wild levain just before my youngest was born, little realising I ended up nurturing two little babies in the process and where has the time gone? – my starter is 18+ years old this year, old enough to vote now, eek!
On a more serious note, in this day and age of gluten intolerances it is key to understand why we actually suffer of such intolerances. I believe this is partly due to how bread is made and what kind of ingredients are used in the process. I for one, want to know what is in my bread and even more importantly – I want to know what definitely is not in it and the only way of knowing that is by being in control yourself.
For this reason, my goal is to share my No Need to Knead method with everyone because:
“I believe everyone deserves to know how to bake & enjoy wholesome nutritious bread.”
The purpose of this blog is to connect with like minded fellow bread heads and to use it as a reference point with anything involved with bread and the notes that I have curated along the way. In other words, my attempt to: try de-clutter my notes into something more accessible – hence, my actual blogs are sporadic. – My excuse: I’m busy BreadCoaching & Baking at best of times for my my family and my microbakery orders!
Did you know?
Basic bread only requires 4 ingredients: flour, water, salt, and a raising agent, which can be either commercial yeast or the increasingly popular “wild” yeast found in sourdough.
A bit of bio: I am an experienced BreadCoach based ‘down under’ in the Riverland, South Australia. I have over 25 years experience baking bread and a Bachelor of Arts in Catering & Publishing from the Oxford Brookes University, UK. I have also had the good fortune to study 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)
and if you live here in the Riverland or happen to visit our beautiful region, as your BreadCoach I can offer:
- Group Baking Classes
- Private Classes
- Micro-Bakery Bread Orders
- BreadCoaching at the Chaffey Community Centre to reserve your spot, please register your interest on attendance with them
- BreadCoaching Retreats
All my baking is hand-made with long fermentation using organic flour & local produce where possible!
I also write articles on bread in BREAD Magazine which is a digital magazine packed with great knowledge and insights from like minded bakers who Think Globally and Bake Bread Locally. I am also the producer & curator of Bread Magazine’s weekly newsletter There you can follow global know-how; trends & expertise from bakers; and find interesting & fun snippets about what is happening around the bread world – so I urge you to sign up – it’s free!
Come share, follow the bread crumbs of my Flour and Spice & No Need to Knead journey and hopefully enjoy some Mindful Baking along the way!