Hogsback Hearthbreads
from the Buzzard Tree Bakery
The Buzzard Tree Bakery is a small-scale home-based bakery situated off Plaatjieskraal Road in Hogsback.
All our bread is hand crafted and baked in a wood-fired brick oven. The emphasis is on sourdough (naturally leavened) breads and we use only only stone-ground flour, natural spring water and salt. The flour is unbleached and contains no additives, preservatives or chemicals. The bread reflects the goodness locked into these simple ingredients and the long, slow fermentation process.
Sourdough or wild yeast bread is leavened by natural fermentation. This requires the presence of natural yeasts from the air or the grain, combined with enzyme enhancing bacteria.
Stone-ground flour is produced by grinding the grain between two slowly moving stones. This process crushes the grain without generating excess heat and without removing the wheat germ, which is the most nutritious part of the grain. The resulting flour is complete and still contains all the valuable vitamins and enzymes, making it naturally nutritious and healthy.
In contrast, the steel-ground flour carried by most supermarkets is produced by milling the grain using huge, high-speed steel rollers or hammers. The heat that is generated with these high-velocity machines destroys valuable vitamins and enzymes; also, the wheat germ is removed and the flour is bleached in order to produce a whiter flour with a longer shelf-life.
Baking with sourdough is a lengthy process - taking up to 36 hours. The slow fermentation process ensures that the bread is more digestible than commercial bread where the focus is on speed of processing. Research has shown that the glycaemic index of sourdough bread is 68, compared to 100 for non-sourdogh bread.
Our sourdough breads are made with stone ground flour, natural spring water, and salt. No additives, preservatives or flour improvers are used, ensuring that the flavour of the bread reflects the goodness locked into these simple ingredients and the long slow fermentation process.
The following breads are available:
- Potato sourdough
- Sourdough seedloaf (80% wholemeal flour)
- Calamata olive sourdough
- 100% rye bread
- Baguette
Our breads are available every Saturday (from 10h30) at Butterfly’s Bistro. Breads can be pre-ordered by contacting us:
- Chris: 082 481 7895
- Maria: 083 777 3427
- Click here to send email
Links to websites with more information:
- Description of Sourdough and Sourdough Bread - Wikipedia
- Health benefits of whole-grain sourdough bread: A report on research done at Guelph University, Ontario, Canada.
- Eureka Mills in the Overberg area of the Western Cape Province of South Africa produces whole-grain stone ground flour using grains that are locally produced through conservation farming methods.