There is a heady smell of freshly baked bread in the air as I close the little gate to the garden. The nights dew still sticks to the grass, making a soft squeaking noise underfoot. Following the sourdough signs, the incredible smell in the air confirms that I’m in the right spot.
I’ve come in search of The Sourdough Baker in Newcastle. Currently baking at the Croation Sports Club in Wickham. Nestled in next to a community garden- sourdough and a community garden? It’s already making me smile and I haven’t even tasted the bread yet.
The Sourdough Baker is Warwick Quinton, who has been baking in all sorts of formats for the last few decades. I first heard of him through the wonders of Instagram, but several friends and family members had been telling me of delicious sourdough tales well beforehand. With his gorgeous partner Ginnie by his side and a handful of trusty helpers, the bread is woodfired and baked in “Bertha” the hefty black oven.
Watching the beautiful loaves come out of the oven, lined up the table, and sit in the early morning sunlight. I can’t help but feel a huge amount of bread happiness. It’s these sort of people that I find incredibly inspiring, making a business work out of something that is so obviously dear to their heart.
Any artisan work is a labour of love, and sourdough bread really is a wonderful example of that. That love is certainly here, as I bite down on my thickly sliced bread a little while later. I scrutinise the crumb and take in the taste. So different to my own loaves.
It’s good, really good.
Talking with Warwick on all things sourdough, I find out his methods are also completely different to my own. Reading The Sourdough Baker’s site days later and there were audible pops as my brain explodes just a little.
I knew sourdough was a flexible beast, with many variations on how to do things, but some of his methods I hadn’t even considered. Seventy two hours from beginning dough mixing to end, desem dough sourdough starter and slashing hours before going in to the oven, were just some of them. All bready tweaks that I think I would definitely like to play with down the track.
For a wannabe bread nerd I still have a lot to work on, so visits like this just fuel that wanting to learn. So many variations, methods and ingredients to play with. All things which after about three years of baking sourdough I still find incredibly exciting. As I sat later, chewing on sourdough and musing on all kinds of bready possibilities, ideas began to form. Mental lists of what to play with next and how to go about it were made.
And next time I’m in Newcastle? Well, I know where I’m getting my bread from.
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For recipes, sourdough tales, bread making classes and general information, have a peek at the…
cityhippyfarmgirl 
That really is a beautiful setting for some wonderful baking. The loaves do look very good – I wish I could smell them! x
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Charlie they smelt delicious!
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I would have to pack a knife, butter and jam and be ready to buy a loaf to eat – fresh baked bread is a weakness of mine:) Great Post – loving your captures – thanks for sharing this artisan bread maker! Happy Monday
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hmm…maybe I should think about that. Packing a knife, butter and jam so one can always be at the ready for a loaf of bread…I think you could be on to something 🙂
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now that’s what i call an exciting experience brydie..i wish i lived near newcastle so i could go there too..x
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Jane do you have any great sourdough bakers near you? (Beside your lovely self :-)) Maybe there should be a sourdough website, with a map dotting all the best sourdough bakeries around Australia…hmm, actually I like that idea too.
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Your posts often make me wish I ate bread – but none more so than this one 😉
Gorgeous pics 🙂
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Tricia you are so close!…Just a crumb of bread?
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Oh Brydie, I think I’ve died and gone to heaven — that link! Thank you thank you thank you.
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Happy to help Rose 🙂 There is a lot of amazing reading in there.
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There is nothing better than a good artisan sourdough. I really must give it a go at home. I’m loving the images too Brydie.
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Thank you! It’s pretty easy to take a reasonable photo when the bread and morning sunlight were looking so beautiful.
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Mmmmmm . . . can almost smell that bread here in Melbourne!
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It smells good doesn’t it 🙂
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That is a great business- love the link- thanks Brydie.
I’ve been baking for a lot of years and there is ALWAYS something new to learn.
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There really is isn’t there Heidi. I could be baking for 50 years and still have oodles to learn…actually I love that.
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OH they look good! I can almost smell them from here in Tassie! ;).
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I’m heading off to take a look!
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Yep, I am definitely feeling inspired. This is a lovely post, with lovely pictures!
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Beautifully written and photographed, Brydie. It really was a pleasure to spend some time with you too. Make sure you swing by again when you are next up our patch!
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Thank you Warwick. I will definitely be back!
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What beautiful photos! I wish I had the time to make my own bread, there really is a science to it. This looks amazingly yummy, I feel like I can smell it from here!
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Gorgeous photos. I can almost smell the bread 🙂 I’ve been away for a few days and have missed my beloved sourdough bread…I’ve just fed it and am trying to decide what to make first. This post hasn’t helped, I want them all! The whole garden/site looks wonderful, what a great idea.
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Gorgeous photos Brydie! One day I’m hoping to be as accomplished with sourdough as you and Celia 😀
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What gorgeous loaves, Brydie! I’m fascinated by the idea of slashing hours before baking…
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A community garden AND bread…whoa! Love it.
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Oh what a lovely bread post! I adore the idea of a community garden and bread, perfect! Is this a permanent bakery or something that happens occasionally? I will be checking out your links…I am always looking for bread tips too 🙂
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