May 2026 newsletter
May 2026 newsletter sent to email subscribers in South Australia
(All details/offers subject to change/withdrawal. Please contact us to clarify if any offers displayed are still valid.)
Back on the menu: Stollen and Streusel sweet yeast baking class
Aside from delicious, these sweet yeast cake/breads are also quick to make. Because the flavour is added with spices, fruits and an enriched dough, long fermentation
is unnecessary. These certainly aren't a health food—but certainly are a beloved traditional treat for many.
Places are very limited; additional classes will depend on interest.
Complimentary sourdough starter (SS) for past Sourdough Bread Intro class students
Past students, don't forget, you are very welcome to get some replacement sourdough starter. There's no cost if collecting (Morphett vale) or $10 for express shipping (anywhere in SA).
Be reassured, it's a genuine offer—if your SS just isn't going well, you lost it, someone in the family accidentally threw it away—don't be shy or hesitant, feel free to email me to arrange some new SS.
Would you buy my bread? (Morphett Vale)
I'd like to bake more often, so I'm considering a small weekly bake, possibly Thursday afternoons, with a basic 'roadside stall' set-up for neighbours and whoever else passes by our home. It's only an idea at this stage, but
if you're slightly interested that would be helpful to know.
Eat your vegetables... in your bread
As winter approaches, now is a good time to consider adding some vegetables to your bread dough. Increased nutrition, hiding, using up and reducing waste and changing the texture are all reasons to try incorporating vegetable chunks or puree.
Here's a blog post with more details.
One of my favourite breads is this pumpkin sourdough loaf I developed when working at the historic Apex Bakery in Tanunda.
"Introducing a micro-bakery you may not know"
Micro-bakeries are sometimes yet to be discovered delights due to commonly operating from council-certified home kitchens (or a special home bakery set-up). My goal is to introduce these baking-enthusiasts I've gotten to know through my classes, flours, and consulting. Micro-bakeries are well worth a try; they could become your regular baker!
See previous newsletters from 2026 for other highlighted micro-bakeries.
Micro-bakery: Duck 2 Water Bakehouse (Glenalta)
Shara-Louise is baking a variety of sourdough loaves and sweet sourdough cookies in the foothills of Adelaide. Orders can be collected from the home-bakery at Glenalta or have a look on Facebook/Instagram for upcoming pop-ups and markets. Contact Shara-Louise via the socials or 0421 196 383 for more information.
AI Writing Policy
I don't use it (except standard MS Office spell check). I want to keep and develop the skill of thinking and writing, and besides, you probably read this to hear from me, not a bot?
I'm not planning any changes but if anything does change I'll let you know (actually the bot would be letting you know...).
Thank you for your time and interest reading!
- Matthew Thorpe / Baker's Treat Baking School