Sourfaux! How to distinguish real sourdough

Hi there!This week I’d like to tell you some important info about sourdough. If you’re not making your own sourdough, it can  be hard to know if you’re getting the real deal. Some bread labeled ‘sourdough’ has a sour flavour added but is leavened with fast-rising yeast aka bakers yeast. If you look closely at the ingredients there’s probably a whole list of other random ingredients added- emulsifiers, enzymes, improvers, even sugar. A good true blue sourdough should such as mine, should just have water, flour, salt and natural leaven. My idol, Vanessa Kimbell from the the Sourdough School says ‘If you’re buying in store, you’re buying blind because there’s actually no legal definition whatsoever—we’re open to interpretation. It’s not wrong. It’s just not transparent.”  So next time you find yourself at the supermarket buying bread on the fly (because you forgot to get your order in with me!!!!) make sure you check the ingredient list or ask the baker what’s in their bread and […]

New Spelt Loaf

Howdily doodly folks, This week I bring to you a new and improved Spelt loaf. This one evolved for my neighbourino (hey Bronte!) who was looking for something a bit more wholesome and wholegrain-y. So we came up with the perfect ratios of flours, including fresh milled Spelt from Four Leaf Milling. I buy the grain […]

Farm Update

I made a quick call to Dad this morning to get the latest farm goss, and it wasn’t hard to tell by the cheery tone in his voice, that he was pretty damn stoked about the rain they’ve had. Heck, he’s pretty damn upbeat in general when discussing farming, but today he was extra, extra, […]

Farm Update

It’s been a while since I gave you a farm update, and the farmers around SA are starting to put their crops in the ground so I thought no time like the present ‘eh.Over the Easter weekend, my family started to dry sow some sheep feed to test out their new seeding equipment which allows […]

5 reasons why you should eat Sourdough.

5 Reasons Why You Should Order SheOak Baker Bread Today 1. Sourdough bread takes longer to digest and can help regulate blood sugar levels which helps ward off diabetes 2. Sourdough is a prebiotic, which helps to support the gut micobiome.  3. The phytase enzymes released by the yeasts in my sourdough culture (her name is […]

Farm Update

Holy smokes, isn’t that image a pretty sight?! How good is that wheat crop looking!? I was back at the farm in Lameroo over the weekend for Father’s Day and took the opportunity to head out and inspect the crops, which are all looking lush by the way! It’s been an excellent wet winter and […]

Wheat Sourdough

I have baked this loaf, and many variants of it, so many times now I’ve lost count. It is the first recipe I started tweaking with when I started milling my families Wheat, and is now the most popular loaf I offer to my customers. This loaf started feeding friends and family, then neighbours, and […]

Whole Wheat Banana Bread

I spent a lot of my holidays baking away to perfect a few new recipes to expand my repertoire and to to also have more products available on the SheOak Baker Website. For me, 2019 is all about creating and extending a unique range of specialty SheOak Baker breads, cakes and other baked goodies, that […]

Chocolate & Wattleseed Eclairs

I believe Eclairs are the greatest French pastry to have ever been invented. A good eclair is not too sweet, has a crisp choux shell and is filled with custards, creams, curds, mousses. Anything. All of the deliciousness. Whenever im at the Adelaide Central Market I make sure I always swing by Dough, who make […]

Welcome to the blog!

SHEOAK BAKER IS ONLY GOOD AT ONE THING. STAR-JUMPS.  Also: making delicious, real, natural, seasonal, baked goods (so two things really). After being told many times, “you can’t be a baker annnd a pastry cook! You have to choose one,” I was terribly sad. And being young and naive I believed them all and prepared myself to pastry chef life (which […]