Making Dough

September 07th, 2017
Making Dough
Langhorne Creek’s Small World Bakery deliver fresh sourdough loaves straight to their customers’ doors.

Owners Emily Salkeld and Chris Duffy bake bread the way it would have been baked hundreds of years ago – using the ancient technique of fermentation and freshly milled flours.

As well as their sourdough, they are known for their unique delivery method. Chris rides a cargo bicycle imported from Denmark to deliver the fresh loaves to the CBD, North Adelaide and Greenhill Road.

A trained chef, Emily worked as a cheese maker before turning her passion for food towards bread.

“My husband wanted to build a brick wood-fire pizza oven that would be a great way to have an income for me from home while I had young children,” Emily said.

“So I taught myself sourdough because with the wood-oven I thought I should make bread the ancient way.

“I’m interested in any kind of slow food production – you just get taken up with the rhythm of it.
“Making bread by hand is just a lovely thing to do for your family.”

All bread at Small World Bakery is sourdough. The process of fermentation uses naturally occurring lactobacilli and yeast.

Commercially used yeast is from a single strain of yeast, which has proven to work quickly in bakeries, while sourdough culture contains many different types of yeast and bacteria.

“Fermentation is a lot slower and a more thoughtful process,” Emily said. “We believe we get the maximum flavour and good breakdown of the proteins naturally occurring in the dough.”

Small World Bakery is also passionate about preserving heritage grains and the couple have sowed patches of older wheats from around the world, such as Einkorn, Emmer, Spelt and Khorasan.

“We wanted to introduce a little more diversity of grain varieties into our local area and talking to bakers around Australia, a lot of people want to do the same,” Emily said.

“We have the space and time to grow our own and then that seed can be shared interstate and inspire others to do the same thing.

“When you use freshly milled wheat it’s just an amazing aroma and goes right through to the bread.”

Small World Bakery currently use heritage flour from a mill in New South Wales and their most popular bread uses an old Australian heritage variety of wheat from the federation era.

It will take several years until they have enough Langhorne Creek grown grain to produce bread with their own flour.

In the meantime, Emily hopes to be milling their own flour by Christmas when their stone mill arrives from Vermont in the USA. It is one of the first to be commissioned outside of North America.

Baking days are Wednesday and Friday and they will soon have a new drop off in McLaren Vale for their old customers who used to visit them at the Willunga Farmers Market.

They will also take part in this year’s inaugural Ferment Festival with their own stall, sourdough demonstrations and talks.

To make an order visit http://www.smallworldbakery.com.au and keep an eye out for a new seasonal special bread coming soon.

Dianne Palmer from Hearth Bread in Blackwood shares the same old-fashioned philosophy as Small World Bakery.

Their sourdough loaves are made using Adelaide Hills spring water, Himalayan salt, and organic or biodynamic flours and grains.

All of the flours in their breads contain some proportion of flour which has been freshly milled in the bakery.

Dianne recently visited Emily and Chris’s bakery and was thoroughly impressed.

“Emily has been on our radar,” Dianne said. “She sounded pretty exciting and we liked the idea that someone was growing all these ancient grains.

“In the baking world, to have someone taking it seriously is not expected. There are not many bakers around who work like that.”

Freshly milled flour, Dianne believes, adds more vitality and nutrients to the bread.

“Each grain has its own story, flavour and character which can be pretty exiting for the baker,” she said.

“We’re finding that so many people come into the bakery with gluten problems but they can eat sourdough. It’s the traditional way of baking bread.

“By using unprocessed flour, it still has all the original components of the wheat kernel and it’s healthier because processed flour is too quickly absorbed in the system.

“We just want to produce good bread using good ingredients. It’s just an ordinary part of life but bread always makes people feel good.”

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