– About Brewbakers –
[ a love affair with sourdough ]
It all started when…
Eagle Junction Bakery, now trading as Brewbakers, was established in 1992 by current owners Richard & Caroline Cotton.
Richard’s interest in sourdough breads began very shortly after when in 1993 after reading about traditional bread baking techniques he developed the French sourdough starter. A defined sense of the integrity of the process and remarkable end product convinced Richard that this was the way breads should be crafted. In the intervening 25 years each of the various sourdoughs now available at Brewbakers have come about whilst adhering to these time-honoured processes and techniques. The entire range of breads we make are creations of proper fermentation - which can take up to 48 hrs, organic flour, patience, the ability to gauge the nuances brought about by the many factors that can affect the production of a hand-crafted loaf and traditional hands on methods that give bread its flavour and texture.
– Frequently Asked Questions –
[ Contact us if you need more informatioN ]
WHAT ARE THE DIFFERENCES BETWEEN ALL THE VARIOUS SOURDOUGHS AT BREWBAKERS?
Essentially each sourdough has a specific recipe, flour and starter combination that results in it’s own distinctive flavour.
HOW LONG DO YOU FERMENT YOUR DOUGHS FOR?
We have a range of doughs that have various ferment times. For example our signature Brew sourdough can take up to 80 hrs whereas our traditional focaccia has 4-6 hr ferment.
ARE YOUR BAGELS AUTHENTIC BAGELS?
Yes, we have been using the traditional poaching before baking method for 27 years.
WHAT IS LEVAIN?
This is the Parisian method of natural leavening. This process reduces acidity in the bread Which the french believe to be a fault.
CAN I PLACE AN ORDER?
Of course, we’re more than happy to accept orders. Sourdoughs require 3 days notice and all other items 2 working days. All products at Brewbakers are the result of handcrafted, slow ferment, traditional methods and it takes time to make your order as you wish.