What is Kylie's Slow Dough?
A Bakery / Workshop / Baking supplies / Gift shop / Cafe / Beautiful Space at 649 Rathdowne Street North Carlton 3054
I am Kylie, and I make small batch sourdough breads with wild yeast, pretty much by hand. It's literally Slow Dough. All my breads are slow ferment sourdough - mixed the day before they are baked, with soakers and starter feeding occurring 48 hours ahead of baking. I do have a couple of mixers, and a huge oven, but the rest is hands on measuring, soaking seeds and fruit, autolysing flour, expanding and feeding starters, folding, portioning, shaping and baking. It's a delightful process transforming flour into dough; gently forming the dough, watching it prove and staging the steps by the dough's progress rather than a fixed timer. Although I aim for a fairly uniform outcome each batch is unique, not because I alter the recipe but due to the sensitive nature of wild yeast. I don't have a proving room, so work with the ambient temperature of the bakery.
As well as supplying excellent bread to discerning customers I also teach bread making to small groups. Increasingly people want to make their own sourdough bread at home, and my half day sourdough classes provide an excellent opportunity to learn the principles and processes. In a hands-on workshop participants do all the steps of bread making. We pause to eat pizzas (made during the class) while the loaves bake and sketch out creating and converting a bread recipe. As well as bread baked on the day participants take home all they need to carry on their newly learned skills. There's a dough to bake, a starter to cultivate, a recipe and a kilo of organic flour.
There's more than bread on offer, there's also a selection of local providore supplies: peanut butter, pickles, jams, honey, marmalade, biscuits, nuts coffee beans, Mörk Chocolate, Chamelia loose-leaf tea as well as bulk bakery supplies (flour, seeds). I also stock beautiful selection of utilitarian artisan products: tea towels by Isabel Nina Young, ceramics by Mary-lou Pittard, wooden boards by Nev Ragg and aprons and tote bags by Jo Thomas.
Recently a lovely soaked seeded loaf made its way to Singapore. Not so long ago they went to Bophut in Thailand. How cool is that? The list of where my loaves go continues to impresses me: Aireys Inlet, Anglesea, Sorento, Cairns, Castlemaine, Kyneton, Mt Martha, Meredith, Merimbula, Broome, Bendigo, Fairhaven, Harrieteville, Greek Island, Florida, Singapore, Hawaii, Florida, Hong Kong! Have I missed somewhere? If you're heading off order a supply to take and let me know where they're going. Leaving the village doesn't mean leaving good bread!
A Bakery / Workshop / Baking supplies / Gift shop / Cafe / Beautiful Space at 649 Rathdowne Street North Carlton 3054
I am Kylie, and I make small batch sourdough breads with wild yeast, pretty much by hand. It's literally Slow Dough. All my breads are slow ferment sourdough - mixed the day before they are baked, with soakers and starter feeding occurring 48 hours ahead of baking. I do have a couple of mixers, and a huge oven, but the rest is hands on measuring, soaking seeds and fruit, autolysing flour, expanding and feeding starters, folding, portioning, shaping and baking. It's a delightful process transforming flour into dough; gently forming the dough, watching it prove and staging the steps by the dough's progress rather than a fixed timer. Although I aim for a fairly uniform outcome each batch is unique, not because I alter the recipe but due to the sensitive nature of wild yeast. I don't have a proving room, so work with the ambient temperature of the bakery.
As well as supplying excellent bread to discerning customers I also teach bread making to small groups. Increasingly people want to make their own sourdough bread at home, and my half day sourdough classes provide an excellent opportunity to learn the principles and processes. In a hands-on workshop participants do all the steps of bread making. We pause to eat pizzas (made during the class) while the loaves bake and sketch out creating and converting a bread recipe. As well as bread baked on the day participants take home all they need to carry on their newly learned skills. There's a dough to bake, a starter to cultivate, a recipe and a kilo of organic flour.
There's more than bread on offer, there's also a selection of local providore supplies: peanut butter, pickles, jams, honey, marmalade, biscuits, nuts coffee beans, Mörk Chocolate, Chamelia loose-leaf tea as well as bulk bakery supplies (flour, seeds). I also stock beautiful selection of utilitarian artisan products: tea towels by Isabel Nina Young, ceramics by Mary-lou Pittard, wooden boards by Nev Ragg and aprons and tote bags by Jo Thomas.
Recently a lovely soaked seeded loaf made its way to Singapore. Not so long ago they went to Bophut in Thailand. How cool is that? The list of where my loaves go continues to impresses me: Aireys Inlet, Anglesea, Sorento, Cairns, Castlemaine, Kyneton, Mt Martha, Meredith, Merimbula, Broome, Bendigo, Fairhaven, Harrieteville, Greek Island, Florida, Singapore, Hawaii, Florida, Hong Kong! Have I missed somewhere? If you're heading off order a supply to take and let me know where they're going. Leaving the village doesn't mean leaving good bread!
Bakery / workshop / baking supplies / gift shop / cafe / beautiful space at 649 Rathdowne Street North Carlton 3054