January 24, 2015 § Leave a comment
I have been thinking I should pull this blog down for a while. It looks stale and very unloved. I just turned to Joe (who I am sure you will meet if I start posting again) and asked “What I have been doing over the last year?” “Why did I stop blogging my exploits?”. His joe-ish response accompanied by his deep chuckle and cheeky grin was: “We sold shit loads of bread.” You see, Joe is the man who among other things, delivers the bread and cakes we make in Uprising Bakery. Oh yeah I did open a bakery.
Uprising is no longer a baking hobby that I run from my tiny home kitchen, things got a little out of hand, like 23-people-on-the-payroll out of hand. Uprising is now a warehouse kitchen and bakery, it’s become something else and something a lot bigger. The experiments, the new recipes and the love of baking remains the same. Maybe it’s time to start posting again. It would be cool to share some of what happens behind the scene with you all, the recipes, the stories, a touch of drama and flour covering just about everything.
February 5, 2013 § Leave a comment
I think we have settled on these original Knoll Harry Bertoia chairs for the bakery.
September 19, 2012 § 3 Comments
I have been thinking about a loaf of bread. It is the sort of loaf that when sliced would be perfect wrapped around a sausage smothered in tomato sauce at a BBQ. This loaf has been bugging me for a while. I am chasing a childhood food memory of that good old squishy white bread soaked in sauce that is better than the sausage it is holding, but every time I buy that type of loaf it doesn’t seem quite right now that I have been eating complex rustic sourdough for so long. I want the chewiness of a sourdough, the squishiness of a traditional white sandwich loaf, a little bit of the denseness of a bagel a tiny bit of the sweetness of a turkish loaf and the thin crust of a Italian loaf. Is this too much to ask? It needs the tensile strength to stay together when made into a saucy steak sandwich or remain soft and delicate in the fridge when made into a smoked salmon and cream cheese sandwich. Yesterday I came close with an experimental olive oil loaf.
Steak Sandwich Mayonnaise
3 egg yolks
40gm American Mustard
350gm Sunflower, rice bran, peanut or grape seed oil (not olive as it is too strong a flavour)
3tbs cider vinegar
2 tbs lemon juice
2 tsp chopped chives
2 tsp chopped parsley
1/2 tsp sea salt
Whisk the egg yolks and mustard until they are well combined. Slowly drizzle the oil into the bowl while continuing to whisk, when all the oil has been incorporated and the mixture is thick and smooth whisk in the vinegar and lemon juice. Then the herbs and finally the salt. This mayo is great with a juicy steak.
August 18, 2012 § Leave a comment
Baking a good loaf of bread really makes my day. I have been playing with sourdough for a few years now, but yesterday I felt like I was finally getting closer to a loaf I am really happy with, maybe one I could even sell. It is my brother in laws birthday today, so I though I would make him a loaf buy some nice cheese, and a bottle of special beer and drop it off at his house. This is the loaf I made yesterday it contains 10% rye loaf at 65% hydration.
April 9, 2012 § 3 Comments
A lot has happened since I was bumbling through this blog learning to be a baker. Now when people ask what I do for a living I don’t say I am an artist, waitress, teacher, shop assistant or doing night classes to become a welder (all past professions of mine) I say “I make cakes”.
I no longer spend solitary days baking in the kitchen craving conversation, as other people bake with me. I still wholesale to a select few wonderful cafes near my home, and I have a weekly stall at the Newcastle Farmers Market. I love having a stall at the markets because I get to have direct contact with the customers. There are so many amazing people who come each week to buy their box of cakes on Sunday or single tart to munch while they select their meat and vegetables for the week.
After a year and a half switching focus from Facebook, Twitter, and Instagram. I think this blog needs new life so it is time to refocus gather my thoughts and start blogging. In the mean time pop into the markets one Sunday if you are in Newcastle (I am in the Cattle Pavillion).