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Testimonials

Hi Yoke,

I am super excited to be attending your sourdough class for Thermomix on Saturday here in Brisbane.

I look forward to meeting you and hearing your words of wisdom. Actually, I am just mega excited you’d think I was a child waiting for Christmas day!!!

Kelly (QLD)

April 22, 2016

Hi Yoke,

I purchased on of your books recently, ‘wild sourdough by hand’.

I have to say this book is fantastic! I’ve been baking bread at home for the last 6 months or so and always with packet yeast. My bread has had some great reviews from family and friends, I’ve made some really nice rustic whole wheat, rye and spelt breads.

For a while now I’ve been wanting to try some sourdough bread. I had a couple failed attemps months ago which put me off. More recently I’ve been looking for a local bread course to help me along, I came across your website and of course your book.

I began making a rye starter as per your recipe. Its really cold in the Adelaide Hills this time of year, so the starter was VERY slow to get moving. I have no heating in my kitchen during the night so I decided to put my starter jar in a thick woolen sock and it came to bed with me to stay warm! Weird i know but it seemed to help! By the end of the week my jar was filled with a lovely, frothy, bubbly starter.

Thanks for your help so far, having an easy to follow starter recipe has been the biggest help.

Many thanks and with love, Tom (SA)

April 22, 2016

Hello Yoke,

I’ve had your book, Sourdough, for some time and just love it! I baked sporadically in Sydney as it was always possible to find an artisan baker to keep us in good bread at one of the local Farmers’ Markets. We moved onto a farm in the country a couple of years ago and I was so glad that I’d already got into baking bread as here, real bread isn’t on the radar.

Out came your book and I now bake all the time. Your favourite every day sourdough is our favourite now too, just delicious. The crumpets are that super treat to indulge in with homemade jam or sort of an Eggs Florentine with our own eggs and spinach. The crumpets are so easy to make. Thank you!

We’ve had some overseas WWOOFers (Willing Workers on Organic Farms) staying with us and when they see our bread there’s a sigh of relief “ah real bread” is the amazed remark.

I’ve been playing with recipes too and have invented a sourdough pumperknickel and sourdough pizza and bagels.

Thank you for your inspiration and the recipes

Annette (NSW)

April 22, 2016

Hi Yoke

I wanted to tell you that I have had your book Wild Sourdough for a few years now and have made heaps of the recipes and they always work out really well. My wife and I went to a workshop at the Bourke Street Bakery in Sydney a year ago to learn some techniques to improve our sourdough skill. We still like your recipes over any others we have found!!! If we ever come over to Perth would love to come and do a workshop with you.

Thank You, Tyrone (NSW)

April 22, 2016

Hi Yoke, thought I would let you know how much I am enjoying my Ankarsrum. I did some whipping with the double beaters and the mixture was so light and full of air. I then made butter and even rinsed it using the machine. Then made a cake with the double beaters which was a mistake – read the instructions too late and should have used the single beaters. Still tasted ok.

I then tried a single loaf of bread- the semolina one in the new book. How long should I have mixed then kneaded it for? Thought it was going to be a failure doing such a small quantity but was fine.
Had a friend for a demo (even though I hardly know what I am doing) and she says she wants one too!

Cheers Robyn (Perth)

April 22, 2016

Hi Yoke,

It’s been over 3 months since I have baked and so I been itching to get back into it since my second son was born 10 weeks ago. So Thursday/Friday I finally managed to whip up a spelt sourdough for myself and a nearly white sourdough for my husband. I always have a huge sense of accomplishment when I bake bread. It’s good for the soul. But this morning something strange happened… My nearly 3 year old tried to steal a piece of Dad’s bread. He does not tolerate FODMAPs so I offered him a piece of my toast instead, knowing full well he would refuse. And he ate it. And wanted more. Thank you for bringing the joy of sourdough into my family. I love it.

Warm Regards, Sherree (Perth)

April 22, 2016

From Queensland with love

Hi Yoke,

Have just read your newsletter for the second time in a short while. Just so inspiring! So wish you were closer, I’d be first in line for your classes – probably all of them.

Just love your words “when life hands you lemons”. Shall try and remember that next time things turn sour!
Look forward to your next newsletter.

Kind Regards, Cheryl (Qld)

April 22, 2016

Hi Yoke,

Trust you are well?
Just letting you know that Denmark bakery has just won first prize at the Perth Royal Show for the Wholemeal Sourdough free form section. I would personally like to thank you for running such wonderful informative classes, even though I have only attended one of your beginner classes which was about two years ago! The information gained has was invaluable and we are now producing sour-dough breads on a commercial scale.

I have been a baker for 34 year now and can honestly say I have never been more excited about winning a first prize than I was at this year’s Perth Royal Show. Nearly all of my formal training was about producing the perfect looking loaf. It have to be square and it had to have a texture that of a sheet of white paper. To be honest modern day square bread has very little flavour and is not that pleasant to eat – however sour dough on the other hand has a rustic look and the smell and flavour is mind blowing and a real joy to pull out of the oven, when cut or pulled apart the open texture and aroma makes your mouth water instantly.

I hope your new batch of students appreciate the myriad of opportunities they are receiving by doing your courses as I have.

Again thank you for imparting your knowledge in sour-dough’s and hope to catch up again soon.

Kind Regards, Clete

April 22, 2016

Dear Yoke – I have been using your wonderful book Wild Sourdough for about six months. I just had to write and tell what fantastic results I’ve had from using your recipes. The bread I’ve made has been enjoyed and admired by many friends – and by myself! Thank you so much for producing such a marvellous book.

Best wishes, Brian (UK)

April 22, 2016

Hi Yoke, Thank you for the great class on Saturday 6th. It was so much fun – and the people attending lovely too. I have already made two batches of bread using different flours but used mostly the wholemeal as I have so much of it. All turned out great and tasted so very good. A German friend of mine thought it is the best bread she had ever tasted. I must admit store-bought one is no way as good as this. So thank you very much. I hope to be able to come to the sprouted grain and flatbread classes.

Brigitte

November 10, 2015