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About “No need to knead”

A.K.A Flour-and-Spice

“No Need to Knead” Mindful Baking with Tia

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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

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 Happy Flour Power starts with YOU!

Tia, Mindful Baker – Baking Mandala Bread for the Soul

P.S. Follow me on other Social Media platforms such as my Facebook Group or Page, @tiaingle, Instagram and Pinterest

 

7 thoughts on “About “No need to knead””

  1. I love your weekly newsletter and look forward to the articles. I have been baking bread now since 1988. I live in Devonport Tasmania. I especially like the latest post in the magazine where you explain the drying of sourdough starter. I shall give this a try as I bake bread as needed, seeing there is only my wife and me. Thanks again for sharing your experience and your enthusiasm. I love it

    1. Thank you David for you kind words! I love curating the BREAD Magazine Newsletter.
      This year I have promised myself that I will pay more attention to my blog as well and post more stuff hopefully on a weekly basis. I’m still working on my Hamelman quest although it did kind of drop into the back burner with my trip to Japan. It’s all been a learning curve with the technology and keeping up with it (meaning wordpress stuff) I will be posting my results this coming Friday on the bread I made from the dried sourdough starter I activated (old & new to see if there was a difference) – I was rather impressed with the results! So do stay tuned 🙂
      PS Love Tasmania, I visited first time last year and hopefully will visit again!

      1. Thanks, Tia,
        I shall make a batch of sourdough and once it is thriving have a go at drying some. I am looking forward to the results of the dried sourdough bread. Keep up your good work. We, bread makers, love the magazine and your blog is great!

        1. Jeffrey Hamelman is an American baker and a wonderfully generous man. I met him briefly a couple of years ago in Adelaide. His book on BREAD is one of my go-to books. I actually reviewed his book here on my blog in 2017 if you want to go see here is the link: https://flourandspiceblog.wordpress.com/?s=jeffrey+Hamelman I’ve blogged about his bread recipes as well (just search Hamelman here on the search bar) with the idea that I do as many as possible. I’ve been a bit time poor lately but I’m hoping to resume again this new year 🙂 Happy Sourdough Flour Power!

          1. Tia, have you listened to the Hamelman podcast with Mark Dyke on Riseup? One of my favourites, giving you a really good insight into him.

          2. Yes, I have – I’m a total podcast junkie! Jeffrey is a lovely man. I actually had the good fortune to meet him a couple of years back. I really admire all the work he has done for bread and bakers.

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sourdough, real bread, baking, wild yeast, spices

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