New Woodfired Oven
Donation protected
I'm a long time Sourdough Baker . For 30 years I've specialised in slow fermented breads. I bake, teach, write and consult on the subject for my livelihood. I run the School of Sourdough here in the Hunter Valley to further the art and craft of sourdough for anyone who wishes to learn, from complete beginner to journeyman baker.
The past fifteen years have seen me concentrate on hearth baking in wood fired ovens. The oven is at the core of really great bread, and for the past ten years or so I've had a hand in designing and making them specially for bakers.
Recently I built my fifth prototype, a new kind of wood fired oven. It represented a refinement of everything I've learned so far, and it incorporated locally made bricks as the primary thermal material for the oven.
My ovens are super efficient, using only a quarter of the fuel of other wood fired ovens. In fact, they run on waste wood, and can also process food waste into biochar, which can also be used to fuel the oven. They are easy and enjoyable to use, and bake bread which is really a delight to eat. Wood fired sourdough is, for me, what the craft is all about.
The latest prototype I built was a very good oven, and had proved itself each week in baking my hundred or so loaves for people who subscribe to my local bread delivery service. I was looking to build a bigger one for the School of Sourdough to become the heart of the business.
Unfortunately, in building my prototype, I made an error in the type of insulation I used, and the trailer it was built on caught fire. The fire damaged parts of the bakery, some bakery equipment and power tools I use to build things. I'm back to square one here, and my dream to get my school better established has, for now, had to be paused while I rebuild.
I'm hoping a campaign to build a new wood fired oven here at the School of Sourdough will raise $20,000. This will not only build the oven, it will help me to set things up to be safer and better.
As I'm only able to run part of the business at the moment, I'll need some of the money to keep things rolling along while I build the new oven. These ovens are great, but they take time to make!
The space here will be excellent for teaching and baking, but the fire has almost broken me financially, so part of the money you contribute will also help to replace equipment and tools.
Once the oven is built and the School of Sourdough is reopened, I will be happy to match your contribution with bread, teaching or consultation/design services dollar for dollar.
Support for this cause will really help me to create something special, but it will mean so much more to this journeyman baker. I've been a pioneer in the cause of sustainable and healthy food and food production from day one. I've lost count of how many loaves of bread I've baked over 30 years of commercial baking. I've trained and mentored young bakers for many years. I've helped hundreds of people to follow their baking dreams for a living, and for thousands more I've helped to unravel the mysteries of natural bread so they can be inspired and grow from it, just like I have.
Your contribution will inspire me to keep going, safe in the knowledge that the world supports what I try to do. And it will build a very fine oven, one you will be more than welcome to see and experience here at the School of Sourdough in Gloucester NSW when it's finished.
My ovens are super efficient, using only a quarter of the fuel of other wood fired ovens. In fact, they run on waste wood, and can also process food waste into biochar, which can also be used to fuel the oven. They are easy and enjoyable to use, and bake bread which is really a delight to eat. Wood fired sourdough is, for me, what the craft is all about.
The latest prototype I built was a very good oven, and had proved itself each week in baking my hundred or so loaves for people who subscribe to my local bread delivery service. I was looking to build a bigger one for the School of Sourdough to become the heart of the business.
Unfortunately, in building my prototype, I made an error in the type of insulation I used, and the trailer it was built on caught fire. The fire damaged parts of the bakery, some bakery equipment and power tools I use to build things. I'm back to square one here, and my dream to get my school better established has, for now, had to be paused while I rebuild.
I'm hoping a campaign to build a new wood fired oven here at the School of Sourdough will raise $20,000. This will not only build the oven, it will help me to set things up to be safer and better.
As I'm only able to run part of the business at the moment, I'll need some of the money to keep things rolling along while I build the new oven. These ovens are great, but they take time to make!
The space here will be excellent for teaching and baking, but the fire has almost broken me financially, so part of the money you contribute will also help to replace equipment and tools.
Once the oven is built and the School of Sourdough is reopened, I will be happy to match your contribution with bread, teaching or consultation/design services dollar for dollar.
Support for this cause will really help me to create something special, but it will mean so much more to this journeyman baker. I've been a pioneer in the cause of sustainable and healthy food and food production from day one. I've lost count of how many loaves of bread I've baked over 30 years of commercial baking. I've trained and mentored young bakers for many years. I've helped hundreds of people to follow their baking dreams for a living, and for thousands more I've helped to unravel the mysteries of natural bread so they can be inspired and grow from it, just like I have.
Your contribution will inspire me to keep going, safe in the knowledge that the world supports what I try to do. And it will build a very fine oven, one you will be more than welcome to see and experience here at the School of Sourdough in Gloucester NSW when it's finished.
Organizer
Warwick Quinton
Organizer
New South, Wales