Frequently asked questions
Yes, the bread worth sharing bakery has been purpose built as a new, gluten-free bakery. Only gluten free ingredients are used. Registers tracing the gluten-free credentials of ingredients are maintained in the bakery office.
The 'sourdough process' improves the dough, so that fewer ingredients are needed to produce good bread. The process improves the flavour profile, structure and life of the bread products.
The 'sour' of most sourdough bread is so mild that it is not noticeable. The 'sourdough process' produces many flavours, not just 'sour'. The process allows the natural flavours of the various flours to be expressed, and enjoyed.
Typically the gluten-free breads that use yeast depend on high percentages of refined starches.
Bread worth sharing uses some starches, but mostly stoneground flour that is milled in the bakery. Buckwheat, brown rice, millet, quinoa, and any other seeds used for flour are milled fresh for each batch of dough.
Wherever possible the bakery uses sustainably grown, Australian grown ingredients. The buckwheat, brown rice, quinoa and millet are all Australian grown, and certified gluten-free.
The bakery uses Tasman Sea salt.
There are currently no Australian producers of tapioca starch or psyllium husk; those ingredients are imported.
Making good sourdough bread takes time. The bread dough is fermented for around 24 hours before baking, and there is preparation to be done before the dough is made. Most the flour used in the bakery is milled fresh from certified 'gluten-free' seed and grains.
'Real bread' is a term coined by the UK based Campaign for real bread. 'Real bread' contains no 'additives' (chemical additives).
At the Bread worth sharing micro-bakery all our products, except our crumpets, are additive-free. At present our crumpets contain 0.33 grams of bicarb soda per crumpet.
Crumpets traditionally use bicarb soda.
We are investigating ways of eliminating the bicarb soda from our crumpets.
