Wholegrain and Sourdough Baking Workshop- March 31st

Come along to the Savernake School of Arts Hall on Sunday 31st March 2019 to learn the basics of wholegrain and sourdough baking.

What you’ll learn:

– How to keep a sourdough starter and bake a simple loaf of sourdough bread
– How to use wholegrain flours in your favourite recipes, including pasta!
– The health benefits of freshly milled, wholegrain, stoneground, flours and sourdough baking
– A brief history of wheat, flour and baking in Australia and what we do at Woodstock Flour

What’s included:

– Sourdough starter and a bag of flour
– Morning tea and a locally sourced ploughman’s lunch with wine
– A recipe booklet and guide to sourdough baking

When: 10am-2pm, Sunday 31st March 2019

Where: Savernake School of Arts Hall, Savernake, NSW

Tickets: $125.00
Tickets are available via our online shop: https://openfoodnetwork.org.au/woodstock-flour/shop

Any questions, email us at woodstockflour@gmail.com.

Hope to see you there!

Courtney and Ian

Coconut and peach wholewheat cake

This is a basic vanilla cake recipe adapted from Donna Hay’s Basics to Brilliance. You can use whatever seasonal fruits you have on hand, with or without the coconut chips.

Ingredients:

  • 125g butter, melted and cooled
  • 1 1/2 cups of rosella wholewheat flour
  • 2 tsp baking powder
  • 1/2 cup of sugar
  • 2 eggs
  • 1/2 cup of coconut cream
  • 1/4 cup of sourdough starter (optional)
  • 3-4 peaches sliced
  • 1 tbsp brown sugar
  • 1/4 cup coconut chips or dessicated coconut

Method

  1. Place the butter, flour, baking powder, sugar, vanilla, eggs, sourdough starter and coconut cream in a large bowl and mix until combined.
  2. Preheat oven to 160 C
  3. Grease and line a loaf tin with baking paper.
  4. Pour the mixture into the tin and layer the peach slices on top. Sprinkle the coconut chips and brown sugar over the peaches.
  5. Bake for 55- 60 minutes.
  6. Set aside to cool in tin for 5 minutes and then turn out onto a wire rack.

Wholewheat honey pancakes

These pancakes are 100% wholewheat and use honey instead of sugar. Pancakes are an easy way to experiment with wholegrain flours, appreciate their flavour and take advantage of nutritional benefits. They’re also great for using up discarded sourdough starter.

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Ingredients:

  • 1 1/2 cups of wholewheat rosella flour
  • 2 tsp baking powder
  • 2 tbsp honey (optional)
  • 3 eggs (beat the egg whites if you like your pancakes extra fluffy)
  • 1 cup milk
  • 1/2 cup of natural yogurt
  • 1/2 cup of sourdough starter (optional)

Method

  • Combine flour with baking powder
  • Add honey, eggs, milk, yogurt and starter. Whisk to combine.
  • Heat up your pan and fry away with plenty of butter!

Strawberry and dark chocolate muffins with khorasan

These muffins are 100% wholegrain and low in sugar. They’re a great nutritious snack for kids. We generally throw in at least half a cup of discarded sourdough starter but it won’t hurt to add more if you want.

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Ingredients

  • 1 1/2 cups of rosella wholewheat flour
  • 1 cup of khorasan flour
  • 3 tsp of baking powder
  • 1/2 cup of discarded sourdough starter
  • 90g of olive oil
  • 2 tablespoons of raw sugar
  • 1 1/4 cups of runny yoghurt
  • 2 eggs beaten lightly
  • 200g of strawberries, chopped
  • 150g dark chocolate, chopped

Method

  • Preheat oven to 180C and grease a 12 hole muffin pan
  • Combine flours and baking powder in a large bowl. Mix in oil, sourdough starter, yoghurt, sugar and eggs. Be careful not to over mix. Stir in the strawberry and chocolate.
  •  Spoon mixture into the muffin pan holes and bake for about 20 minutes. Enjoy!

The Mill

Our mill is a New American Stone Mill with 40 inch natural granite stones. We imported the mill from Vermont, US, in May 2018. We mill on farm with a single pass to produce beautifully fine, wholegrain flour with nothing sifted out. The grain is fed through the stones at a slow speed to ensure cool temperatures and to retain the grain’s flavour and nutritional profile. The mill produces between 40-70kg of flour an hour.

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New American Stone Mills is the stone mill building project of Andrew Heyn, owner of Elmore Mountain Bread in Elmore, VT. It began in 2015 as a collaborative project with Fulton Forde of Boulted Bread in Raleigh, NC.

Andrew and Fulton began building mills out of necessity. They wanted to use large portions of fresh-milled, locally-sourced grain in their products and found that commercially available stone mills could benefit from design improvements conceived by thoughtful bakers.

They spent months researching, designing and building a new breed of stone mill that uses locally quarried, natural granite, American made motors and parts, and the insights gained by working daily with stone mills in bakery settings.

Now operated entirely by Andrew, each mill is made by hand from his small shop in Vermont.

Sourdough and Wholegrain Baking Workshop July 2018

Come along to the Savernake School of Arts Hall on Sunday 1st July 2018 to learn the basics of wholegrain, sourdough baking using freshly milled organic flour from our farm.

 

starter

What you’ll learn:

  • How to keep a sourdough starter and bake a simple loaf of sourdough bread
  • How to use wholegrain flours in your favourite recipes
  • The health benefits of wholegrain, stoneground, freshly milled flours and sourdough or naturally leavened baking
  • A brief history of wheat, flour and baking in Australia and what we do at Woodstock Flour

What’s included:

  • A bread making kit to take home, including a sourdough starter and freshly milled flour samples
  • Morning tea and a ploughman’s lunch made from the best locally sourced ingredients
  • A recipe booklet and guide to sourdough baking

Tickets: $85

When: 10am-2pm, Sunday 1st July 2018

Where: Savernake School of Arts Hall, Savernake, NSW

To secure your spot, shoot us an email to make your payment at woodstockflour@gmail.com.

Harvest Gathering

HARVEST GATHERING

Come along to Savernake Hall on Sunday 18th March to celebrate local food, backyard harvests, regenerative farming and the upcoming equinox.

Rob Fenton from the Riverina Institute National Environment Centre and Green Gate Organic Farm in Thurgoona will be joining us to talk about his work and the importance of local food and regenerative, agroecological farming.

Hosted by Woodstock Flour, Courtney and Ian will also talk about their plans to build a local grain economy in the region.

Please bring a gold coin donation and a plate of local food or backyard produce to share for a community potluck dinner. BYO cold bevs and dancing shoes too!

Facebook event link- https://www.facebook.com/events/1858464374165983/

Dark chocolate, date and almond biscuits with rye

This recipe has been adapted from an Annabel Crabb biscuit recipe, a favourite of Jenny’s. The original calls for dried apricots, macadamias and no cocoa. The biscuit barrel is always full of these at Woodstock.

Ingredients

  • 290g wholegrain rye flour
  • 25g natural cocoa
  • 3 tsps baking powder
  • 175g unsalted butter
  • 200g brown sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 125g dates, chopped
  • 120g almonds, chopped
  • 60g dark chocolate, chopped

Method

  1. Melt the butter and brown sugar together in a small saucepan and put aside to cool.
  2. Combine flour, cocoa and baking powder in a large bowl. Stir in the butter and brown sugar mixture. Add the beaten eggs, vanilla, dates, almonds and chocolate.
  3. Cover and rest the dough for at least 10 minutes. Preheat the oven to 180c.
  4. Line two trays with baking paper, scoop out the mixture into 3cm balls and press them down with a fork. Bake for about 10-12 minutes. Enjoy!

Sourdough and wholegrain baking workshop

Come along to the Savernake School of Arts Hall on Sunday 19th November 2017 to learn all things sourdough and wholegrain baking!

baking

What you’ll learn:

  • How to keep a sourdough starter and bake a simple sourdough loaf of bread
  • How to use wholegrain flours in your favourite recipes
  • The health benefits of sourdough and wholegrain, stoneground, freshly milled flours
  • A brief history of wheat, flour and baking in Australia and what we do at Woodstock Flour

What’s included:

  • A bread making kit to take home, including a sourdough starter and flour
  • Morning tea and a ploughman’s lunch made from the best locally sourced ingredients
  • A recipe booklet and guide to sourdough baking

Tickets: $55

When: 10am-2pm, Sunday 19th November 2017

Where: Savernake School of Arts Hall, Savernake, NSW

If you’d like to attend the workshop, shoot us an email at woodstockflour@gmail.com.

Our new mill!

We’re eagerly awaiting the arrival of our New American Stone Mill. The mill, made with 40″ natural granite stone, is being handcrafted by Andrew Heyn of Elmore Mountain Bread in Vermont, US. We’re hoping to see it settled at Woodstock Farm before the end of the year. In the meantime, we’re slowing down on markets and sales as we build our ‘milhaus’, have a baby(!), and research as much as we can.

Designed for use in bakeries or specialty milling operations like ours, the mill will allow us to grind a variety of different grains, accounting for the entire grain production of our farm. The mill has lower revs per minute which means the flour temperatures will also be low and thus retain more flavour and suitability for baking. The use of granite rather than composite stone will also make for a finer grind.

It’s going to be a massive learning curve as we attempt to master the art of milling. We’ll be working with bakers as much as possible as we figure out what works best with our grains and what is most suitable for different styles of baking. We’re so thankful for the guidance of James Fisher, formerly of Cannibal Creek Bakehouse, who first pointed us in the direction of the New American Stone Mill, and also to Emily and Chris Salkeld of Small World Bakery who have been super generous with their knowledge and experience (and they’re also getting a New American Stone Mill!).

A big thank you also goes out to Ian’s parents, Bob and Jenny, and his nan, Mary, for their endless generosity and support through out this process. Exciting times ahead!

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