I’m Allie your host and co-founder of Morpeth Sourdough bakery. As a Master of Food Microbiology, I have detailed knowledge of food fermentations, previously working for the largest bakery in Australia. So during our class I can provide some science on sourdough for those wanting to dig a little deeper.
Together with Stephen Arnott, a sourdough master baker from one of the oldest baking families in Australia, we run our sourdough class in Morpeth, NSW, in the Historic Arnott Bakehouse built in 1850.
We’ve been baking sourdough since 2000 & retailing at the Historic Arnott Bakehouse in Morpeth since 2003. Our ancestors are famous bakers and you are probably most familiar with William Arnott, Stephen’s great, great, great grandfather, founder of Arnott’s Biscuits! He baked here at this very site back in the 1860’s.
Our authentic sourdough, with real texture and real taste, are the direct result of our long fermentation process and our refined techniques. Come and learn the first principles method of long fermentation and dispel the myths around sourdough.