SOURDOUGH BAKING CLASSES COMING SOON!
Assorted loaves proving (and posing for the shot).
All products from Liz's Little Bakery are naturally leavened (fermented). Our bread (and pizza) is made from organic, stone ground grain, fermented for 72 hours and baked in a wood fire oven.
We are a very small bakery, so our bread does not sit on a shelf waiting for just anybody to come along. Each loaf is made specifically for you. From fermentation to bake to the collection time specified by you. That is what LLB is all about.
We believe bread is truly incredible.
Bread making transforms wheat - something we cannot digest - into something that is both nutritious and delicious. Natural leavening (fermentation) is a necessarily slow, organic process. Shortcutting this process means the end result is not really bread; it is something like bread that seems to cause so many issues for people that try to eat it (especially gluten intolerance).
We honour the tradition of real bread making, and that is why we do not add any yeast to our breads or shortcut the beautiful fermentation process. Bread is not supposed to be fast! Do not be fooled by the fake breads out there or be convinced that your body cannot tolerate bread. At least not until you have tried real bread. The fake breads are not made the way they are for your benefit. They are made that way because it is quick, cheap and efficient for the person selling it to you.
It is no wonder there is so much gluten intolerance out there. The problem is often not with bread or gluten - the problem is the abundance of "bread" that is not being made properly. The grains are not fermenting; they are not undergoing that wonderful process of complex chemical change that makes these grains digestible and healthy for you.
So what do you need to make bread?
That is all.
So what does your bread contain? We believe it is a false economy to buy cheap breads that are not providing you with nutrition and potentially causing you discomfort or harming your health.
Khorasan is an ancient form of wheat, that unlike modern wheats, has not undergone a process of hybridisation and selective breeding for mass production. Those processes were designed to make bread easier, quicker and cheaper to grow and sell, at the expense of the natural quality of the grain.
I fell in love with this ancient variety of wheat for its smooth, buttery and nutty flavour and huge nutrient content.
Khorasan is rich in Selenium, Zinc, Magnesium and has 20-40% more protein compared to modern-day wheat. It also has more dietary fibre than wholemeal wheat flour. Khorasan is rich in B-Vitamins (needed for energy release), Iron and Folic Acid (essential in red blood cell formation).
If that doesn't interest you, the simple fact is that it tastes better than modern day wheat!
The only downside of Khorasan, and the reason it is not more widely used, is that it costs around five times what regular wheat does.
We understand that you may not value Khorasan as much as we do, so for those who simply want a healthy and wholesome sourdough, we also offer menu items made with a wholegrain blend.
I was inspired to learn, and strive to master sourdough, by my family's love for fresh bread and my drive to provide nutritious and delicious food for my children.
After receiving so much kind (and hopefully honest!) feedback about my bread over the years, I decided to throw myself completely into this baking mission and open Liz's Little Bakery, as a registered and licenced business.
I am very excited to share my passion for bread and cooking with the local community!
Gilbert is the name of our starter (aka 'mother dough'). Yes, Gilbert is a very strange name for a mother, but he was named by my husband...
For the uninitiated, the starter is what makes sourdough a sourdough. It's simply flour, water and time. There is no added yeast in anything that comes from our kitchen, so Gilbert is how our bread rises to every occasion.
Gilbert has served us faithfully since the beginning of my sourdough journey, many years ago. He has been responsible for feeding every dough that comes out of our kitchen, from bread and pizza to doughnuts and banana bread.
We love our Gilbert :)