Stranded Aussie Sourdough and Such began in the wake of the Covid-19 crisis. I found myself in the lovely town of Callan, glad to stay, but with very little to do, and no source of income. Suddenly, a light went off, I had been making sourdough for friends and peers to many compliments. So why not share Australian sourdough with Callan?
I learnt to make sourdough whilst writing a cookbook for an artisan sourdough bakery back home in Canberra, Australia. I altered the recipes to fit the Irish climate (who knew it was so cold in winter), and now have a lot of room to experiment with interesting and unique flavours which I hope to share with you.
Every loaf is hand formed, hand shaped and free proofed with quite a long fermentation time (we are talking at least 30 hours from mix to bake).